1 Juice of 3 lemons (approximately ½ cup / 120 ml)
Instructions
1. Combine the sugar and freshly squeezed lemon juice in a large bowl, stirring until the sugar begins to dissolve.
2. Very slowly pour the whole milk into the lemon-sugar mixture in a thin, steady stream, stirring constantly as you add it. This technique — acidulated mixing — uses slow incorporation to keep the milk from visibly curdling on contact with the lemon juice. The mixture may appear slightly grainy or thin; this is acceptable and will not affect the finished texture.
3. Pour the mixture into an ice cream machine and freeze according to the manufacturer's instructions, typically 20–30 minutes, until the sherbet holds a soft, spoonable consistency and the dasher slows noticeably under resistance.
4. Transfer to a chilled container and pack firmly. Place in the freezer for at least 1 hour to firm up before serving. The finished sherbet should be pale, smooth, and semi-firm — it will scoop cleanly but yield slightly to pressure.
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