Recipe by Shuna Fish Lydon
- 1 1/2 cups Lemon Juice
- 1 1/2 cups Whole Milk
- 1 1/2 cups Organic Cream (my favorite is Clover)
- 1 1/2 cups Sugar
- 7 each Lemons Each Zested
- In a food processor fitted with a blade attachment, whir lemon zest and sugar until the lemon scent is powerful.
- Whisk all ingredients together and let sit overnight in the fridge.
- Before churning, give liquid a good whisk and pass through a fine meshed sieve.
- Churn in ice cream maker per manufacturer's instructions.
- If you are going to make an error in the time it takes to churn Lemon Sherbet, err on the side of being under churned. If you over churn sherbet there is no saving it, as it is not an emulsion the way creme anglaise is for ice cream.
- Lemon Sherbet is best eaten the day it is made, but like all frozen treats, it will last for an awful long time in the freezer.
- If it becomes frozen solid, "temper" sherbet back to a scoopable consistency by placing container in the fridge until desired texture. (It's a trick we do in restaurants so that we can make perfect hand spooned quenelles.)