Lemon Sherbet

Updated at: Thu, 17 Aug 2023 04:49:41 GMT

Step 1

Combine 3/4 cup of sugar, the pinch of salt (i use sea salt), and 1 cup of water; bring to boiling in a medium sauce pan on high; once boiling turn heat down to 1 or 2 and simmer for 5 minutes. remove from heat and let Cool (5 to 10 minutes). once cool then Add 1/2 cup of cream or milk ( 2% works ok if no cream is available), then add lemon juice (freshly squeezed is best but already bottled lemon juice from concentrate works also). Pour into refrigerator tray; freeze firm. Beat egg whites to soft peaks; gradually add remaining 1/4 cup sugar, beating to stuff peaks (can't get stuff peaks try adding 1/4 tsp of tartar). Break frozen mixture in chunks and beat with electric or rotary beater till smooth. Fold in egg whites. Return quickly to cold tray; freeze firm.(for me freeze firm = baking sheet with raised edges and put into freezer for about and hour to hour and a half for water, salt, sugar, mixture and the second time 2 to 3 hours. I then slice frozen mix into chunks and put it I to a large bowl and reblend it again , then put into small personal containers and put back in freeze till I want to eat.

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