This is a light lemony sherbet. It turned out to be a little bit tangy, because I reduced the sugar, but with the addition of honey as the topping, this is fantastic! Honey and lemon, they are a perfect combination! I like to eat this a little bit mushy, take it out from the freezer and leave it for about 5 minutes until they are soft enough to scoop, then leave it for another 3-5 minutes until it is a little bit more soft and mushy (when you use your spoon to scrape, it will break down easily!), this is when you drizzle some honey (as much as you want!) and enjoy. Delicious, lemony tangy and honey sweet, my.... (are you drooling now.......?). Go on, do a batch!
Lemon Sherbet(adapted from "The Perfect Scoop" by David Lebovitz)
3 cups (750 ml) whole milk
3/4 cup (150 gm) sugar
1 lemon, preferably unsprayed
6 tbsps (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)
In a medium, nonreactive saucepan,mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan. Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again. Freeze in your ice cream maker according to the manufacturer's instructions.