Ingredients:

  • 1 cup (200g) granulated sugar
  • 1 cup (240ml) water
  • 1 cup (240ml) freshly squeezed lemon juice (from about 6-8 lemons)
  • 1 tablespoon lemon zest (from about 2 lemons)
  • 1/2 cup (120ml) whole milk (3.25% milkfat)
  • 1/4 teaspoon kosher salt
  • 1 cup (240ml) lemon-lime soda (such as Sprite or 7-Up), chilled

Instructions:

  1. In a medium saucepan, combine sugar and water. Bring to a boil over medium heat, stirring until sugar is completely dissolved. Remove from heat and let cool for 30 minutes.
  2. In a large bowl, whisk together the cooled simple syrup, lemon juice, lemon zest, milk, and salt.
  3. Cover the bowl and chill in the refrigerator for at least 2 hours, or preferably overnight. This allows the flavors to meld together nicely.
  4. If using an ice cream maker, pour the chilled mixture into the machine and churn according to the manufacturer's instructions (usually about 20-30 minutes).
  5. Gently stir in the chilled lemon-lime soda after churning (if using an ice cream maker) or just before freezing (if not using one).
  6. Pour the sherbet mixture into a shallow freezer-safe container. Freeze for at least 2 hours, or until firm but not rock solid. Aim for a scoopable consistency.