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Lemon Milk Sherbet

This is an old family recipe. My mother used to make this sherbet; freezing it in a "freezing tray of an automatic refrigerator". She would stir the mixture until firm."


2 eggs, separated
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
1/4 cup orange juice
1/4 cup lemon juice
3/4 cup sugar
2 cups whole milk
1/8 teaspoon salt

I suggest using a stand mixer, if available.


Beat 2 egg yolks, then add lemon and orange rind and juices.
Stir and then add 6 tablespoons of sugar and stir until sugar dissolves.
Add milk and beat into mixture.
Add salt to egg whites; beat until stiff.
Fold remaining sugar to egg whites and beat until sugar is incorporated into the egg whites.
Fold this mixture into the fruit mixture.
Using a Cuisinart ice cream maker, freeze until the mixture is firm.
Remove bowl from mixer to keep the sherbet from getting too hard.

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6-9 but depends on size of servings

Nutritional Information
Per Serving

no nutrition information available

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