Lemon sherbet

Ingredients

• 3 cups (750 ml) whole milk
• 3/4 cup (150 g) sugar
• 1 lemon, preferably unsprayed
• 6 tablespoons (90 ml) freshly squeezed lemon juice (from 2 to 3 lemons)

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Preparation

• In a medium, nonreactive saucepan, mix 1 cup (250 ml) of the milk with the sugar. Grate the zest of the lemon directly into the saucepan.
• Heat, stirring frequently, until the sugar is dissolved. Remove from the heat and add the remaining 2 cups (500 ml) milk, then chill thoroughly in the refrigerator.
• Stir the lemon juice into the milk mixture. If it curdles a bit, whisk it vigorously to make it smooth again.
• Freeze in your ice cream maker according to the manufacturer's instructions.

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