Lemon Sherbet

Preparation

1. Step 1

   Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.

   Step 2

   Heat just until the sugar has dissolved. Remove from the heat and add: 3/4 cup milk.

   Step 3

   Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool. Freeze in an ice-cream maker following the manufacturer’s instructions. Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.

2. Variations

   Step 4

   Add 2 strips of lemon zest when dissolving the sugar. Remove before freezing.

   Step 5

   Use Meyer lemons and reduce the sugar to 1 cup.