Lemon sherbet

This is one of the most perfect summer desserts – light, tart and refreshing. Chances are, you already have the ingredients in the fridge. Enjoy!

IMG_0006small3 cups whole milk
3/4 cup (150 g) sugar
1 lemon, preferably unsprayed
6 Tablespoons (90 ml) freshly squeezed lemon juice

In a medium saucepan, mix 1 cup whole milk and sugar. Zest lemons directly into the saucepan. Place pan over medium heat and heat, stirring frequently, until the sugar is dissolved. Remove from heat and add remaining 2 cups whole milk. Stir to combine. Chill thoroughly in the refrigerator.

Once mixture is chilled, in a slow stream, stir lemon juice into the mixture. If it curdles, whisk vigorously until smooth again. Freeze in your ice cream maker according to the manufacturer’s instructions.

Adapted from the Perfect Scoop

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