Julia May Cutler's Lemon Sherbet

In my quest to duplicate Grandma Cutler's Lemon Sherbet, I found this recipe...

This recipe calls for 1/2 cup (120 ml) each of lemon juice, heavy whipping cream, and milk. However, the amount of juice reamed from a lemon can vary depending on type and size. So don't worry if you get less than 1/2 cup of lemon juice from two lemons. Simply alter the amount of cream and milk used to equal that of the lemon juice. Also, use the amount of sugar given as a guide only as it will depend on how sour the lemons are that you are using. Before you freeze the sherbet mixture, taste it, and if necessary, add a little more sugar. The periodic stirring of the sherbet while it freezes softens the texture and breaks up the large ice crystals.

Recipe:

2 large lemons (about 1/2 cup (120 ml) of lemon juice)

Zest of 1 large lemon

1/2 cup (120 ml) heavy whipping cream (or fat-free half and half)

1/2 cup (120 ml) milk

1/3 cup (65 grams) superfine (castor) sugar (Can use regular granulated white sugar that has been processed in the food processor for about 30 seconds)


Measure the lemon juice to see how much you have and then pour the juice in a shallow bowl that can be put in the freezer. Stir in equal amounts of milk and cream to the lemon juice. Add the lemon zest and sugar and stir to combine. Taste and add more sugar if needed.

 

Freeze in ice cream maker.

Makes 4 servings.
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Here's another version I haven't tried yet...