Fresh Lemon Sherbet

Name: Fresh Lemon Sherbet
Yield: Serves 8 (Makes about 1 quart)
Ingredients: 1 tablespoon, grated lemon zest plus 2/3 cup juice (4 lemons); 1 cup plus 2 tablespoons, granulated sugar (8 ounces); 1/8 teaspoon, table salt; 1 1/2 cups, cold water; 2 teaspoons, Triple Sec or vodka; 2/3 cup, heavy cream

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Appears in Cook's Illustrated May/June 2004

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SERVES8 (Makes about 1 quart)

TIME40 minutes, plus 3½ hours freezing

WHY THIS RECIPE WORKS

The perfect sherbet recipe is a cross between sorbet and ice cream, containing fruit, sugar, and dairy but no egg yolks. We found no need for extra ingredients such as egg whites, gelatin, and corn syrup in our sherbet recipe. For bright fl...

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