Say Squeeze

A Love Letter to Lemons

When life gives you lemons, the opportunities are endless. Here’s this week’s crowd-pleaser to snazz up your summer spread.

🍋 Milk & Honey Lemon Sherbet in Citrus Shells 🍋

You’ll Need:

• 4 large lemons (for juice and serving shells)

• 2 cups of cold whole milk

• 1/3–1/2 cup honey (to taste)

• Zest of 1 lemon

• Pinch of salt

• Optional: 1/2 tsp vanilla extract

• Fresh basil or mint leaves, for garnish

How to make it:

1. Prepare the Lemon Shells:

• Slice the lemons into equal halves.

• Use a spoon or citrus reamer to scoop out the pulp carefully.

• Strain the juice to remove seeds and excess pulp—aim for about 3/4 to 1 cup juice.

• Freeze the empty shells on a tray while you prepare the sherbet.

2. Blend the Base:

• In a blender, combine:

  • Lemon juice

  • Lemon zest

  • Cold whole milk

  • Honey

  • Salt

  • Vanilla (optional)

• Blend on high until fully smooth and lightly frothy (about 30 seconds).

3. Chill & Freeze:

• Pour the mixture into a shallow freezer-safe dish.

• Freeze for 3–4 hours, stirring with a fork every 30–45 minutes to break up ice crystals and encourage a scoopable texture.

Shortcut: Add 1/2 cup ice to the blender and enjoy soft-serve style straight away—then freeze the rest for later.

4. Serve in Lemon Shells:

• Scoop the sherbet into the frozen lemon shells.

• Freeze 30–60 minutes more for a firmer scoop (or serve immediately if you prefer a softer serve).

• Garnish with a sprig of mint or a torn basil leaf just before serving.