Lemon Sherbet
Lemon Sherbet is a refreshing, tangy frozen dessert combining citrus juices with creamy milk and fluffy egg whites, perfect for summer gatherings or a cool treat.
Ingredients
Instructions
- Chill the lemon and orange juices in the freezer.
- Add the milk and coffee cream to the chilled juices.
- Fold in the stiffly beaten egg whites.
- Freeze the mixture until firm.
Tips & Substitutions
For a smoother texture, ensure that the egg whites are beaten until they form stiff peaks before folding them into the mixture. If you want to reduce sugar, consider using a sugar substitute or reducing the amount of sugar to 1.5 cups for a less sweet version. For a dairy-free option, substitute the milk and cream with coconut milk or almond milk for a unique flavor twist.
Serving Suggestions
Serve the lemon sherbet in chilled bowls for a refreshing dessert. It pairs beautifully with fruit salads or a slice of light cake. For an extra touch, garnish with fresh mint leaves or a drizzle of honey. This dessert is perfect for warm days and can be enjoyed alongside other summer treats like My Mother'S Homemade Ice Cream.
Storage & Reheating
Store any leftover lemon sherbet in an airtight container in the freezer. It can last for up to two weeks. To enjoy it again, let it sit at room temperature for about 10-15 minutes to soften before scooping. Avoid refreezing after it has thawed to maintain the best texture.
Nutrition & Diet Analysis (per serving)
Each serving of Lemon Sherbet contains roughly 2104 calories, with 35g protein, 284g carbohydrates, and 95g fat. It is an excellent source of vitamin C (143% of the Daily Value), calcium (125% of the Daily Value), and iron (114% of the Daily Value). Note that it is relatively high in sodium, at 1271mg per serving (55% of the Daily Value).
Estimated from ingredients & per-serving nutrition — verify against package labels for allergies or strict diets.
* % Daily Values based on a 2,000 calorie diet (FDA 2020).
Frequently Asked Questions
Can I make this recipe without egg whites?
Yes, you can substitute the egg whites with aquafaba, the liquid from canned chickpeas, for a vegan version. Use approximately 1/4 cup of aquafaba, whipped to stiff peaks, to achieve a similar texture and lightness in the sherbet.
How can I adjust the tartness of the lemon sherbet?
To adjust the tartness, you can modify the amount of lemon juice used. If you prefer a sweeter sherbet, increase the sugar slightly or reduce the lemon juice. Alternatively, add more orange juice to balance the tartness, as it will add sweetness and enhance the flavor.
Is there a way to make this recipe without dairy?
Absolutely! You can use coconut milk or almond milk instead of regular milk, and replace coffee cream with a non-dairy cream alternative. This will maintain a creamy texture while making the dessert suitable for those avoiding dairy.
Nutrition is estimated from USDA FoodData Central ingredient data and may vary with brand, portion and preparation — see our methodology. This information is for general educational purposes only and is not medical or dietary advice (disclaimer).