Basic Milk Lemon Sherbet

Basic Milk Lemon Sherbet is an easy dessert for a hot day. It takes a little bit of planning ahead, but yields a frozen dessert that is perfect for those summer nights. (“Tell me more, tell me more,” chant my back up singers.)

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As I am writing this I have a new variation of Basic Milk Lemon Sherbet in my freezer. Luckily this is not the first time I’ve made this, so I can confidently say that the original recipe works and is delicious. I can easily imagine pouring some lemoncello on top of it and garnishing with a fresh berry and sprig of mint for a fancy cocktail dessert.

While I was typing out the recipe, I started thinking of the word “basic”. In my world “basic” means a jumping off place. It’s the foundation of which to build other things.

What is this recipe? How does it work? Why does it work? Doesn’t adding lemon to milk just make sour milk? Does the freezing prevent the milk from curdling? Maybe it’s the sugar component?

I decided to call my mom, she majored in home economics in college and has been cooking a lot longer than I have.

“Mom,” I implored. “I have a question.”

At this point, I’m sure she was not surprised. Most of my phone calls to my mom start out with “I have a question.” or “You aren’t going to believe this.” We’re going to assume that this is endearing and not annoying.

“This recipe says “basic” and to me that means that I should be able to change it. I was thinking about adding some herbs into it, but I don’t want chunks. How should I do this?”

She had me go over the recipe with her. We discussed where would be the proper place to add the lavender and mint.

“Should I make a simple syrup and do it that way?” I asked.

We discussed that option. The problem is that simple syrup adds additional liquid. Would that mean that the milk had to be cut down?

Ok, what about infusing the milk? Heating the milk might change the texture.

What about letting herbs soak in the milk overnight? It defeats the purpose of getting the Basic Lemon Milk Sherbet variation made today.

We then hit on the idea of trying to infuse the lemon juice. I tore my mint and lavender to hopefully expose more of the oil and put them into a pan. I got the lemon juice out of the fridge and started to pour a half cup.

Most of my lemon juice was used in canning strawberry jam. I only had a quarter of a cup.

I sighed and went back into the refrigerator to get out the lime juice.

The citrus juice and and herbs gently heated on my favorite burner, while I continued to talk to my mom.

“Do you think you could use things that weren’t lemon juice?” I asked.

“Like what?” She replied.

“I don’t know. Like I have this raspberry iced tea I made. Could I use that?”

“I don’t know why not. Or coffee and make a mocha thing, maybe.”

By this time the ideas were swirling. Raspberries from the garden, pears, ground cherries. I’ll have figs soon. Next year we are hoping for peaches and plums in addition to the apples and cherries.

As visions of sherbet danced in my head, I looked out the window and saw the big “S” shed.

Above is a picture of the shed from when we first moved in. We painted, repaired and re-roofed since this picture was taken. We mounted a giant red “S” to the side. (Which is why we call it the Big “S” shed.)

In this picture, notice the sliver of light coming from the back view. This window opens up and latches to the soffit. The prior owners used the shed as a dog kennel.

Conversations with Lois and Verna (sweet elderly neighbors) revealed that the owners before that used this shed as a farmer’s market stand. What is now my neighbor’s fence was a cow pasture. The owners sold produce from the window.

Perhaps some day when I am done working or when the kids all grow up and leave the nest, we will turn it back into a farm stand in order to sell fruit, jam, and baked goods.

And maybe if the stars align, we will sell basic milk lemon sherbet custom blended for whatever is ripe.

***Update: The Lavender and Mint infused Lemon/Lime Milk Sherbet is delicious. It’s perfectly tart with a faint herby whisper. Enough to let you know this is no longer basic, but without the punch of old lady lavender.

The Recipe:

For more delicious dessert recipes check out: Secret Rhubarb Dessert Recipe, Any Flavor (Raspberry)Pastel Party Pie, and Snow Ice Cream