You need only four ingredients and 10 minutes to make this tangy, refreshing lemon sherbet. Even better, no fancy ice cream-making equipment is needed. Just pop the sherbet into the freezer until it’s hard enough to scoop.
We love to serve this lemon sherbet in bowls as a casual summer treat. Or, if you’re feeling fancy, serve the sherbet in hollowed-out lemon boats for a dinner party dessert!
What’s the difference between sherbet and sorbet?
Both sherbet and sorbet are fruit-based desserts. The difference between sherbet and sorbet is that sorbet does not contain any dairy—such as milk or cream—while sherbet usually does. As a result, sherbet typically has a creamier texture and sorbet has an icier consistency. Unlike many ice cream recipes, sherbet typically does not include eggs.
Lemon Sherbet Ingredients
- Half-and-half: This sherbet has a half-and-half cream base. You could use whole milk or heavy cream in place of half-and-half (which is itself a combination of half whole milk and half cream). For an even tangier sherbet, use buttermilk.
- Sugar: Use granulated sugar to add sweetness to the sherbet. You can swap some, or all, of the granulated sugar with honey or corn syrup. Doing so will lead to a thicker, richer sherbet.
- Lemon juice: For the best flavor, use freshly squeezed lemon juice. You can juice a lemon with a skewer or juice a lemon with a food processor, or do it the old-fashioned way with a citrus reamer.
- Lemon zest: Freshly grated lemon zest adds more bright lemon flavor to the sherbet. Use a Microplane for easy zesting. If you like a super-tangy lemon sherbet, add more zest to the mix. (I do!)
Directions
Step 1: Make the sherbet
In a small bowl, stir the cream and sugar together until the sugar is dissolved. Stir in the lemon juice and zest. The mixture will thicken slightly.
Step 2: Freeze the sherbet
Transfer the sherbet to a freezer-safe container with a tight lid. Cover and freeze until firm, about 8 hours or overnight.
Editor’s Tip: You can also use an ice cream maker, following the manufacturer’s instructions for churn time. After churning in your ice cream maker, transfer to a freezer-safe container and freeze for several hours for a firmer, more scoopable texture.
Step 3: Serve the sherbet
Remove the lemon sherbet from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.
Editor’s Tip: To make lemon boats, cut the lemons in half and hollow out each side with a sharp spoon.
Recipe Variations
- Use limes instead of lemons: To make lime sherbet, replace the lemon juice and zest with lime juice and zest.
- Add berries: Gently fold in a handful of fresh raspberries, blackberries or blueberries halfway through the freezing process when the sherbet is still easy to stir. Then, return it to the freezer to freeze completely. Keep in mind that any additional fruit can make the texture of your sherbet a bit icier.
For more ideas, check out our best sherbet and sorbet recipes.
How to Store Lemon Sherbet
Store lemon sherbet in a flat, wide, freezer-safe airtight container with a tight-fitting lid, preferably one that is plastic (it will help your sherbet freeze more quickly). Most frozen desserts like ice creams, sorbets and sherbets prefer the absolute coldest space in your freezer, so stash it toward the very back.
Stored this way, your sherbet should last one to two weeks, but it’s so delicious that we’d be surprised if it lasts that long!
Lemon Sherbet Tips
What are some other ways to use lemon sherbet?
For a refreshing dessert, use lemon sherbet in this sherbet-filled angel food cake recipe. Or try ta layered sherbet dessert made with macaroons and pecans. If gingersnaps are more your thing, you’ll want to make this two-tone sherbet torte. And for an adult spin on lemon sherbet, serve sherbet mimosas at your next brunch. Just fill a champagne glass with three tablespoon-sized scoops of lemon sherbet and top with Prosecco.
How do you make dairy-free sherbet?
For a dairy-free sherbet, replace the half-and-half with unsweetened canned coconut milk. Use a full-fat variety for the richest flavor and creamiest texture.
