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.


6-9 but depends on size of servings


2 eggs, separated 2 teaspoons grated lemon rind 2 teaspoons grated orange rind ¼ cup orange juice ¼ cup lemon juice ¾ cup sugar 2 cups whole milk ⅛ teaspoon salt I suggest using a stand mixer, if available.

Nutritional information

No nutrition information 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.