Sweet, sour and absolutely refreshing, this sherbet is the perfect light dessert and palate cleanser. We make it all the time to give to family and friends, and it is always well received! The recipe is another one that can be credited to my husband’s talent as a chef, and its popularity ranks right alongside his strawberry frozen yogurt in our restaurant!
Having been to my fair share of restaurants, I have tried quite a few sorbets and sherbets, but have found most of them to be either too sour or too sweet, or even worse, to have that unpleasant icy texture. You know the one I mean! This sweet treat, however, is anything but a disappointment. Top it with a few fresh berries for an extra burst of flavor and you’ll see what I mean!
Yield: 2 1/2 – 3 litres (approx. 4 1/2 – 5 pints)
8.5 oz of water (250 ml)
17 oz of freshly squeezed lemon juice (500 ml)
4 1/4 cups of whole milk (1 L)
2 1/2 cups of sugar (500 g)
4 egg whites
2 tbs of corn syrup or invert sugar
Rind of 1 large lemon
In a saucepan over low heat, boil the water and sugar together for 8 minutes, stirring occasionally.
Add the lemon juice, rind and syrup and bring the mixture to a boil again. Remove from heat.
Stirring constantly, add the milk and blend well. Allow the mixture to cool to room temperature.
Once cooled, place in the freezer for 1 hour. Meanwhile, beat together the egg whites and salt on high speed until stiff peaks form.
After 1 hour, remove the mixture from the freezer and gently fold in the egg whites. Place it back in the freezer.
Continue freezing the sherbet, stirring once every hour for four hours. If you have an ice cream machine, this will obviously make the process much quicker, but if not, it is very easy to do by hand. Freeze another 6-8 hours, or until ready to serve.
Enjoy plain or with a few fresh berries.
A note: This is another one of our recipes that has been converted from metric units, so if you have a scale, I would strongly recommend weighing the ingredients for a more accurate result!