Meyer lemon sherbet has the right balance of sweetness and tartness, and the flavor – more fruity and tropical than citrusy and tart. The mixture should set overnight in the fridge then freeze in ice cream maker for a better setting.
Reader feedback: "The flavor was so light and creamy – divine!"
*See Kitchen Notes for more information.
- 2 cup milk or milk substitute*
- 1/3 cup sugar
- 1 tsp. vanilla extract
- Lemon zest from 2 Meyer lemons
- ¼ tsp. agar* (optional)
- ½ cup Meyer lemon juice (juice from 2 to 3 lemons depending on the size)
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Heat the milk and sugar in a pot over a medium low heat, stirring occasionally.
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When the milk gets hot and starts to foam on top, add the vanilla extract and agar. Stir to incorporate. Continue stirring for 1 minute (reduce heat if the milk starts to boil), and then remove from the heat.
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Add the lemon zest.
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Let cool. Refrigerate overnight.
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The next day, right before pouring into the ice cream maker, add the lemon juice and stir.
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Transfer to the ice cream maker and freeze according to instructions.
Sorbet vs. sherbet vs. ice cream – Normally, I make sorbet because it’s lower in calories and has no dairy, not that I can’t eat dairy, I just try to minimize it. Sorbets are primary fruit juice/puree’ and a sweetener. Sherbets are fruit juice/puree’ and some milk. Typically, sherbets have a lower percent of butterfat than ice cream – less than 3% vs. up to 15%, respectively.
Milk:Meyer lemon juice – I used a ratio of 4 to 1, 2% milk to lemon juice. This ratio was just right for 1/3 cup sugar; however, if you decide to change the ratio to say – 3 to 2, then I would suggest increasing the sugar to at least 1/2 cup.
Milk or Milk Substitute - You can use whole milk or 2%. A good substitute is original unsweetened almond. Rice milk is NOT a good substitute as it is too thin.
Meyer Lemon juice vs. regular lemon juice – You can use regular lemons in this recipe; however, you should definitely increase the sugar to at least 1/2 cup unless you like a really, really tart sherbet.
Agar – Agar is a gelling agent derived from red algae and is sometimes used in place of gelatin. I added 1/4 teaspoon to help create a little creamier texture and it worked. Having made this with and without it, the sherbet with the agar was indeed a little creamier. Be careful not to add too much agar because your mixture could set overnight in the fridge and you would have a pudding the next day when you go to churn.