Lemon Cream Sherbet Recipe

Cheryl Cirelli
Lemon cream

Ingredients for Lemon Cream Sherbet Recipe

  • Juice of 2-3 large lemons
  • Zest of 1 large lemon
  • 1/2 cup heavy whipping cream
  • 1/2 cup milk
  • 1/3 cup sugar


  1. In a bowl, combine the lemon juice, lemon zest, heavy cream, milk, and sugar.
  2. Stir ingredients until sugar is dissolved.
  3. Cover and place in the refrigerator to chill for several hours.
  4. Pour the chilled mixture into a 9 inch stainless steel pan and cover with plastic wrap.
  5. Place in the freezer for about 4 hours.
  6. Be sure to stir the mixture every half hour to break up any ice crystals that may have formed.
  7. Once sherbet is solid, transfer to a plastic container and freeze until ready to serve.
  8. Garnish with mint and a lemon slice.
Lemon Cream Sherbet Recipe