Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 cup (240ml) fresh lemon juice (about 6-8 lemons)
  • ½ cup (120ml) fresh lime juice (about 4-6 limes)
  • 2 tablespoons lemon zest (from about 2 lemons)
  • 1 tablespoon lime zest (from about 2 limes)
  • ½ cup (120ml) whole milk cold
  • 1/4 tsp salt

Instructions:

  1. Combine sugar and water in a saucepan. Heat over medium heat, stirring until sugar is dissolved. Simmer for 1 minute, then remove from heat and let cool completely.
  2. Zest the lemons and limes before juicing. Juice the lemons and limes.
  3. In a blender or food processor, combine the cooled sugar syrup, lemon juice, lime juice, lemon zest, lime zest, milk and salt. Blend until smooth.
  4. Pour the mixture into a container and chill in the refrigerator for at least 2 hours (or preferably overnight). This step is crucial for preventing ice crystals.
  5. Ice Cream Maker Method: Pour the chilled mixture into your ice cream maker and churn according to the manufacturer's instructions (usually 20-30 minutes).
  6. Freezer Method: Pour the chilled mixture into a shallow freezer-safe container. Freeze for 2 hours. Remove from freezer and whisk vigorously to break up any ice crystals. Return to freezer and repeat the whisking process every 30-60 minutes for the next 2-3 hours. This helps create a smoother texture.
  7. Once the sherbet reaches your desired consistency (firm but still scoopable), freeze for another hour before serving. Scoop and enjoy!