Frozen Lemon Sherbet In Lemon Shells

Prep Time
Cook Time
4h 20m
Ready In

"These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather."

Original recipe yields 8 servings


  • Serving Size: 1 (159.8 g)
  • Calories 162.8
  • Total Fat - 3.4 g
  • Saturated Fat - 1.9 g
  • Cholesterol - 10.4 mg
  • Sodium - 16.6 mg
  • Total Carbohydrate - 36.7 g
  • Dietary Fiber - 3.3 g
  • Sugars - 28 g
  • Protein - 1.9 g
  • Calcium - 51.4 mg
  • Iron - 0.7 mg
  • Vitamin C - 63.3 mg
  • Thiamin - 0.1 mg

Step 1

Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.

Step 2

To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.

Step 3

Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.

Step 4

Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.

Tips & Variations

No special items needed.