Lemon-Lime Sherbet

Preparation info
  • Yield: approximately

    2 quarts

    • Difficulty

      Easy

Appears in

By Bo Friberg

Published 1989

  • About

Ingredients

  • 1 cup (240 ml) strained lemon juice
  • 1 cup (240

Method

  1. Combine the lemon juice, lime juice, lemon zest, and lime zest. Stir into the yogurt. Add enough of the simple syrup to bring the mixture to between 16° and 20° Baumé.
  2. Process in a ice cream freezer according to the manufacturer’s directions. Transfer to a chilled bowl and store, covered, in the freezer.