Lo-cal Lemon Sherbet
Ingredients
Directions
Combine 3 cups well‑chilled evaporated skim milk with all ingredients in a large bowl and beat well.
Freeze in an ice‑cream maker or divide into two freezer trays and freeze until mushy.
Pour the mixture into a large bowl and beat well.
Repack into a container and freeze until firm.
Nutrition, whole recipe (rough)
What these numbers assume: 2 portions
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 0 |
One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.
Steps grouped into stages for easier reading; the method is the source's own.
Explore the science
What each ingredient does
- Evaporated skim milk (in the method)
- Provides the creamy base and body of the sherbet once chilled and frozen.
- Unsweetened lemonade concentrate
- Supplies the lemon flavour and acidity that give the sherbet its tang.
- Granulated fructose
- Adds sweetness to balance the tart lemon flavour.
The step that matters
Beating the mixture while it freezes. Beating partway through breaks up the ice crystals as they form, keeping the texture smooth rather than icy. Chilling the milk well first helps the mixture freeze evenly.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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