Fresh Lemon Sherbet
By America's Test KitchenPublished on August 22, 2007
Time
40 minutes, plus 3½ hours freezing
Yield
Serves 8 (Makes about 1 quart)
Ingredients
Before You Begin
If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. Be sure to use freshly squeezed (not bottled) lemon juice.
Instructions
- Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add lemon juice and water in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
- When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
- Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
Time
40 minutes, plus 3½ hours freezingYield
Serves 8 (Makes about 1 quart)Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Ingredients
Test Kitchen Techniques
Why This Recipe Works
The perfect sherbet recipe is a cross between sorbet and ice cream, containing fruit, sugar, and dairy but no egg yolks. We found no need for extra ingredients such as egg whites, gelatin, and corn syrup in our sherbet recipe. For bright flavor, we processed fruit zest and sugar together in a food processor. We added some alcohol for smoothness and whipped heavy cream for a lighter texture, and prepared the sherbet in an ice cream maker to get an even texture.
Before You Begin
If using a canister-style ice cream machine, freeze the canister for at least 12 hours or, preferably, overnight. If the canister is not thoroughly frozen, the sherbet will not freeze beyond a slushy consistency. Be sure to use freshly squeezed (not bottled) lemon juice.
Instructions
- Process zest, sugar, and salt in food processor until damp, ten to fifteen 1-second pulses. With machine running, add lemon juice and water in slow, steady stream; continue to process until sugar is fully dissolved, about 1 minute. Strain mixture through nonreactive fine-mesh strainer into medium bowl; stir in Triple Sec, then cover with plastic wrap and chill in freezer until very cold, about 40 degrees, 30 to 60 minutes. (Alternatively, set bowl over larger bowl containing ice water.) Do not let mixture freeze.
- When mixture is cold, using whisk, whip cream in medium bowl until soft peaks form. Whisking constantly, add juice mixture in steady stream, pouring against edge of bowl. Immediately start ice cream machine and add juice/cream mixture to canister; churn until sherbet has texture of soft-serve ice cream, 25 to 30 minutes.
- Remove canister from machine and transfer sherbet to storage container; press plastic wrap directly against surface of sherbet and freeze until firm, at least 3 hours. (Can be wrapped well in plastic wrap and frozen for up to one week.) To serve, let sherbet stand at room temperature until slightly softened and instant-read thermometer inserted into sherbet registers 12 to 15 degrees.
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