Homemade Fruit Sherbet: Refreshingly Sweet and Simple!

Ingredients

1 cup of sugar
1 cup of water
2 cups of freshly squeezed lemon juice
1 tablespoon of finely grated lemon zest
1 teaspoon of orange or lime zest (optional)
1/2 cup of light corn syrup
3 cups of cold seltzer water

Steps and instructions

In a medium saucepan, combine the sugar and water. Bring the mixture to a boil over medium heat, stirring occasionally until the sugar is completely dissolved.
Once the sugar is dissolved, remove the saucepan from the heat and allow the syrup to cool completely.
In a large bowl, combine the cooled sugar syrup, freshly squeezed lemon juice, lemon zest, and optional orange or lime zest. Stir until all ingredients are thoroughly mixed.
Stir in the light corn syrup until it is thoroughly mixed into the sherbet base.
Slowly pour in the cold seltzer water while stirring constantly.
Transfer the mixture into an ice cream machine and churn according to the manufacturer's instructions.
Once the sherbet has reached the desired consistency, transfer it to a lidded container and place it in the freezer for at least two hours before serving.
Enjoy your homemade sherbet as a refreshing dessert or snack!

Tools for making

Saucepan - A medium-sized pot used for heating and dissolving the sugar.
Large Bowl - A spacious bowl used for mixing the sugar syrup, lemon juice, and zest.
Whisk - A utensil used for stirring and mixing ingredients together.
Ice Cream Machine - A device used for churning and freezing the sherbet mixture.
Lidded Container - A container with a lid used for storing the sherbet in the freezer.

Recipe variations

Replace the lemon juice with lime juice for a zesty lime sherbet.
Add crushed berries or fruit puree to the sherbet base for a fruity twist.
Add a splash of vanilla extract or a sprinkle of ground cinnamon for extra flavor.
Experiment with different citrus zests like grapefruit or orange to create unique flavor combinations.
For a dairy-free alternative, substitute the seltzer water with coconut water or almond milk.
Add a handful of chopped fresh herbs like mint or basil for a herbal infusion.
Try using honey or agave syrup instead of sugar for a natural sweetener option.
Include small chunks of your favorite fruit or chocolate for added texture.
For a creamy sherbet, substitute a portion of the seltzer water with heavy cream or coconut cream.
Add a splash of your favorite liqueur or extract to create an adult version of sherbet.

Recipe overview

This refreshing homemade Sherbet recipe is the perfect treat for a hot summer's day or a palate cleanser in a multi-course meal. It combines the tangy zest of fresh lemons and a hint of orange or lime zest with the sweetness of sugar and light corn syrup. The process is straightforward, requiring a simple syrup base that's cooled and mixed with citrus juice, zest, and corn syrup before seltzer water is added for that classic sherbet fizz. Once churned in an ice cream machine and frozen, it's ready to serve. With this recipe, you'll create a delicious, zesty sherbet that's bursting with fresh, citrusy flavor. Enjoy!

Common questions

Can I use store-bought lemon juice instead of freshly squeezed lemon juice? No, it is recommended to use freshly squeezed lemon juice for the best flavor in this recipe.
Can I substitute the light corn syrup with another sweetener? Yes, you can use honey or agave syrup as a substitute for light corn syrup.
How long does it take for the sugar syrup to cool completely? It usually takes about 30 minutes for the sugar syrup to cool to room temperature, but you can also place it in the refrigerator to speed up the cooling process.
Can I skip the seltzer water? The seltzer water adds a light and fizzy texture to the sherbet, but if you prefer a denser texture, you can skip it and increase the amount of cold water or fruit juice accordingly.
Can I use lime zest instead of orange zest as an optional ingredient? Yes, you can use lime zest instead of orange zest, or you can omit the optional zest altogether if you prefer a pure lemon flavor.
Do I need an ice cream machine to make this recipe? While an ice cream machine will give you the best results, you can still make sherbet without one. After mixing all the ingredients, pour the mixture into a shallow dish and place it in the freezer. Every 30 minutes, take it out and vigorously stir with a fork to break up any ice crystals until the desired consistency is achieved.

Serving dishes and utensils

Mixing bowl - A large bowl to mix the ingredients for the sherbet.
Saucepan - A medium-sized saucepan for boiling the sugar syrup.
Whisk - A whisk to stir and mix the ingredients together.
Grater - A fine grater for grating the lemon zest.
Ice cream machine - A machine to churn and freeze the sherbet mixture.
Lidded container - A container with a lid to store the sherbet in the freezer.

Origin stories

Sherbet, a delightfully refreshing frozen dessert, traces its origins back to the Ottoman Empire. Interestingly, the word 'sherbet' is derived from the Arabic word 'Sharbat', which itself comes from the Persian word 'Sharba', meaning ‘a drink’. During the 15th century, sherbet was a popular drink among the Ottomans, often served at royal festivities and gatherings. It was made by extracting juice from fruits and flowers and mixing it with sugar, then serving it chilled. The method of freezing sherbet, thereby transforming it into a frozen delicacy, was a culinary innovation that started in the west and quickly gained popularity. Today, sherbet is enjoyed worldwide, known for its tangy, sweet taste and icy texture, a true reminder of its royal past.

Disclaimer: This recipe was not created by humans and we cannot ensure that it will turn out as expected. We do not guarantee or take any liability for the accuracy of this recipe (including steps, ingredients, nutritional information, and all sections on this page). You should check to make sure you are not allergic to any ingredients and take safety precautions while making this. The images on this page are generated by AI and may not accurately represent the result of making this recipe.