Lemon-Lime Sherbet

Name: Lemon-Lime Sherbet
Yield: Yield: approximately 2 quarts (1 L 920 ml)
Ingredients: 1 cup (240 ml) strained lemon juice; 4 cups (960 ml) simple syrup, at room temperature; 2 cups (480 ml) Unflavored Yogurt; finely grated zest of 6 limes; 1 cup (240 ml) strained lime juice; finely grated zest of 8 lemons

Preparation info

Yield: approximately
2 quarts

Difficulty
Easy

Appears in

The Professional Pastry Chef

By Bo Friberg

Published 1989

About

Ingredients

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

Dessert
ice cream
Vegetarian
Gluten-free

Method

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.
Process in a ice cream freezer according to the manufacturer’s directions. Transfer to a chilled bowl and store, covered, in the freezer.