Lemon Sherbet

When my dad was here, we handed him The Perfect Scoop and told him to pick a recipe he'd like to try, and we'd add the ingredients to the grocery list.

He flipped immediately to L for lemons and from there decided on the Lemon Sherbet.

Makes 1 quart:

3 cups whole milk
3/4 cup sugar
1 lemon zested, preferably unsprayed
6 Tbsp freshly squeezed lemon juice (from 2 to 3 lemons)

*Since we used 2 lemons for the fresh juice, we just went ahead and zested both lemons for an even brighter flavor.

In a medium, nonreactive saucepan mix 1 cup of milk with the sugar and add the zest. Heat, stirring until the sugar is dissolved. Remove from heat and add the remaining milk, then chill in the refrigerator.

Stir the lemon juice into the milk mixture, whisking vigorously to avoid curdling. Freeze in your ice cream maker according to manufacturer's instructions.

Mmmm it was silky smooth, with a bright lemon tartness. Despite being made with whole milk it wasn't heavy at all, instead really light and refreshing!


BSI (blogger secret ingredient) this week is being hosted by Jessica at Johnstone's Vin Blanc and she chose Oats. Entries due by Sunday, September 6th.

Don't forget to turn in your BFF (best foodie fotos) of the week to Laura at Hey what's for dinner Mom! She'll round up the entries for voting on Sunday - so head on over to look at the collection and vote for me! (hint, hint)