Cook the Book: Lemon Sherbet
For some reason, sherbet was something I only sparingly ate as a kid, usually in the flavor "rainbow" (a random mixture of artificial flavors that somewhat resembles real fruit, but not too closely or else kids wouldn't like it) and colored with fluorescent pink, green, and orange. I'm going to attempt to make David Lebovitz's simple Lemon Sherbet recipe from The Perfect Scoop to see if the homemade stuff tastes anything like the frosty treat of my childhood. I hope David's tastes a lot better.
Speaking of sherbet, who here says sherbert instead of sherbet? I grew up with the added "r", which I only realized now is the loser of the GoogleBattle against sherbet. Eliminating the final "r" feels awkward; as I reach that second syllable my mouth almost almost refuses to do it.
- makes about 1 quart (1 liter) -
3 cups (750 ml) whole milk
3/4 cup (150 g) sugar
1 lemon, preferably unsprayed
6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)
1. In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
2. Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.