By May Rostom

Here’s an easy to make recipe when you’re feeling hot and full. This lemon sherbet recipe is guaranteed to refresh you with its creamy, tangy flavor.

Lemon Sherbet ingredients:
120 ml (half a cup) lemon juice (squeezing 2 - 3 large lemons)
The zest of 1 large lemon (the zest is the yellow outer part alone, without the white insides)
120 ml full cream milk
120 ml heavy whipping cream
1/3 cup superfine sugar  (or you can use regular granulated white sugar by grinding it in the food processor for about 30 seconds)

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Lemon Sherbet:
In a measuring cup, stir together the lemon juice, zest, cream, milk, and sugar. Taste the sherbet and add more sugar if needed (this depends on the type of lemons used). Leave to chill in the fridge for several hours.

Once the mixture is thoroughly chilled, place in an ice cream machine (if you’ve got one) and process according to the manufacturer's instructions. Once the sherbet is made, transfer to a chilled container and store in the freezer.

If you do not have an ice cream machine you can still freeze the sherbet by pouring the mixture into a stainless steel pan (stainless steel freezes faster than plastic), cover with plastic wrap, and place in the freezer for about four hours. Stir the mixture every half hour, to break up any large ice crystals that have formed. When the sherbet is firm (it won’t be rock hard but icy) with a consistency somewhere between an ice cream and a sorbet, transfer the sherbet to a plastic container and put it back in the freezer. Make the sherbet one day before serving to give the lemon flavors time to mellow.

This recipe makes about 4 servings, in less than 30 minutes.