Recipe Index

Sweets | Lemon Sherbet

Posted on January 2, 2014

Another way to use extra lemons from my lemon tree. Adding the vodka keeps it from freezing too hard.

Yield: 2 pints / 1 quart

lemon sherbet


2/3 cup sugar

zest of 2 lemons

1/4 cup plus 2 tablespoons fresh lemon juice

1 1/2 cups buttermilk

1 cup heavy cream

good pinch of salt

2 tablespoons vodka (optional)



Whisk the sugar, lemon juice, lemon zest, buttermilk and heavy cream together until completely blended. Add a pinch of salt, to taste. Pour into an airtight container and chill thoroughly.

Whisk the mixture, strain and freeze in your ice cream machine according to manufacturer's instructions. Pour into an airtight container, press a piece of plastic wrap onto the surface and put in the freezer to firm up.


(Ref. Lemon Sherbet recipe, Pastry Studio blog.)