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Lemon Milk Sherbet

Western.Chefs's picture
Lemon Milk Sherbet is an easy to prepare recipe which you will simply love. I bet, you will surely love to talk about this Lemon Milk Sherbet with us!
  Egg whites 2
  Sugar 1⁄4 Cup (4 tbs)
  Light corn syrup 1 Cup (16 tbs)
  Milk 2 Cup (32 tbs)
  Grated lemon rind 1⁄2 Teaspoon
  Lemon juice 2⁄3 Cup (10.67 tbs)

1. Set the refrigerator control for fast freezing.
2. Beat the egg whites until stiff but not dry. Gradually beat in the sugar. Add, while beating, the corn syrup, milk, lemon rind and juice. Pour into freezer tray and freeze until almost firm.
3. Turn into a cold bowl, break up the lumps and beat with a rotary hand or electric beater until smooth. The mixture should be mushy but not melted. Turn again into the tray and freeze until firm.

Recipe Summary


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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 1499 Calories from Fat 139

% Daily Value*

Total Fat 15 g23.8%

Saturated Fat 8.4 g42.2%

Trans Fat 0 g

Cholesterol 45.2 mg15.1%

Sodium 490.3 mg20.4%

Total Carbohydrates 351 g116.8%

Dietary Fiber 0.92 g3.7%

Sugars 169.4 g

Protein 22 g43.1%

Vitamin A 9.9% Vitamin C 130.1%

Calcium 57.4% Iron 1.4%

*Based on a 2000 Calorie diet

Lemon Milk Sherbet Recipe