Lemon Cherry Sherbet
220kcal
Ingredients
- 2 cups heavy cream
- 1 cup whole milk
- 3/4 cup granulated sugar
- 1 tbsp lemon zest
- 1/4 cup freshly squeezed lemon juice
- 1 tsp vanilla extract
- 1/2 cup chopped dried cherries
- 1/4 tsp kosher salt
Equipment
- medium saucepan
- ice cream maker
- freezer-safe container
- spatula
Method
- In a medium saucepan over low heat, warm the milk, sugar, and salt, stirring until sugar fully dissolves. Remove from heat.
- Whisk in heavy cream, lemon zest, lemon juice, and vanilla extract until smooth.
- Cover the mixture and refrigerate for at least 4 hours or overnight until well chilled.
- Pour chilled mixture into an ice cream maker and churn according to manufacturer's instructions, about 20–25 minutes.
- Add chopped dried cherries during the last 5 minutes of churning to evenly incorporate.
- Transfer to an airtight container and freeze for at least 2 hours until firm.
- Let sherbet sit at room temp for 5–10 minutes before scooping for best texture.
Nutrition
Calories220kcalCarbohydrates25gProtein2gFat12gSaturated Fat7gPolyunsaturated Fat0.5gMonounsaturated Fat2gCholesterol40mgSodium50mgPotassium100mgFiber0.5gSugar22gVitamin A500IUVitamin C5mgCalcium60mgIron0.3mg
Notes
Thorough chilling is essential—don’t skip it! Soak dried cherries if they're stiff, and always press parchment onto the surface before freezing to prevent ice crystals. For diabetic-friendly versions, swap in monk fruit sweetener and coconut milk.