This sherbet (sher-bit) has a great story behind it. In the fall of 2014, we were at Courtney and John’s home in Charlotte, North Carolina, where John’s mom Barbara was guiding me through her famous shrimp and grits recipe. The conversation eventually turned to her aging mother, Helen, and her lemon sherbet recipe. To my delight, Barbara offered to share it with me. Later, Helen told Barbara that the recipe actually goes back a full four generations, originating from Barbara’s grandmother on her father’s side! What a treasure.
Cholesterol Buster Tip: Replace whole milk with oat milk in this sherbet to drop the saturated fat content from 46% DV to 8% and the cholesterol content from 16% DV to 0%. These numbers will vary slightly depending on the brand of oat milk you purchase, but substituting whole milk with oat milk throughout your diet is a quick and easy way to reduce your cholesterol numbers.
Lemon Sherbet Recipe
| WHAT YOU NEED | WHAT TO DO | WHY |
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Place all in a 1-quart jar; cap tightly and shake to combine. Refrigerate at least 1 hour to allow sugar to dissolve. | Dissolving sugar crystals now decreases undesirable ice crystal formation later during the freezing process. Grated lemon rind is essential for robust flavor. |
| Follow ice cream maker’s instructions, freezing until the mixture is quite thick (15-20 minutes). Quickly transfer to a 1-pint storage container with a stiff silicone spatula or bamboo spoon, cap tightly and freeze promptly until firm (10-12 hours). The texture is best if served within 1 week. | Silicone/bamboo is less heat conductive than metal utensils. |
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