Lemon Sherbet

Preparation info
  • Serves


    • Difficulty


Appears in
Fabulous Food

By Gary Rhodes

Published 1997

  • About

This recipe can be made into lime, orange or grapefruit sherbet by replacing the lemon with the citrus fruit of your choice.


  • Finely grated zest and juice of 5 lemons
  • 375 ml (13 fl oz)


Boil the lemon juice, zest and stock syrup. Remove from the heat, add the milk and leave to infuse and cool. Once cooled, churn the mixture in an ice-cream or sorbet machine. It will take 20–25 minutes to churn to a creamy texture.

Five minutes before the sherbet is ready, whisk the egg whites to the soft peak stage and add to the sherbet while mixing. Continue to churn until ready. The