Jamie Oliver 5 Ingredients Lemon Sherbet is made with lemons, condensed milk, crème fraîche, blackberries, and Amaretti biscuits. This refreshing iced dessert recipe creates a deliciously zesty and creamy sherbet that takes about 10 minutes to prepare, plus freezing time, and can serve up to 6 people.
This Lemon Sherbet Recipe Is From 5 Ingredients Mediterranean Cookbook by Jamie Oliver.
Ingredients Needed:
- 5 lemons (200ml juice total)
- 1 x 397g tin of condensed milk
- 2 tablespoons crème fraîche
- 150g blackberries
- 70g Amaretti biscuits
How To Make Lemon Sherbet:
- Prepare the lemon zest: Finely grate the zest of the lemons onto a tray and leave it to dry. This will be used later as a garnish.
- Mix the sherbet: Squeeze the juice from the lemons into a bowl, discarding the pips. Add most of the condensed milk, the crème fraîche, and 250ml of water. Mix everything together, then pour the mixture into a freezer-safe container or a large loaf tin. Cover and freeze for about 4 hours.
- Blitz and freeze again: After 4 hours, take the sherbet out of the freezer and blitz it in a food processor to smooth it out. Return it to the freezer and let it freeze until it reaches a scoopable consistency.
- Make the blackberry sauce: When you’re ready to serve, blitz the blackberries with the remaining condensed milk until the mixture is smooth. If the sauce is too thick, loosen it with a splash of water.
- Serve the sherbet: Crush the Amaretti biscuits into fine crumbs and spoon them onto serving plates. Scoop the lemon sherbet on top, sprinkle with the dried lemon zest, and serve the blackberry sauce on the side.
Recipe Tips
- Dry the lemon zest early: Grating the lemon zest and letting it dry adds a flavorful and vibrant garnish that enhances the final dish.
- Blitz for smooth texture: Blending the frozen mixture halfway through freezing gives the sherbet a smooth and creamy consistency.
- Adjust the sauce thickness: If the blackberry sauce is too thick, simply add a splash of water until it reaches the desired consistency.
- Freeze the sherbet properly: Make sure to freeze the sherbet long enough after blending to achieve a scoopable texture.
- Crush biscuits finely: Crush the Amaretti biscuits into fine crumbs for a crunchy contrast to the smooth sherbet.
How To Store Leftovers
Store any leftover lemon sherbet in an airtight container in the freezer for up to 1 week. Allow it to sit at room temperature for a few minutes before scooping to soften slightly.
Keep any leftover blackberry sauce in the fridge for up to 3 days. Stir it well before serving.
Nutrition Facts
- Calories: 284 kcal
- Fat: 9.8g
- Saturated Fat: 4.9g
- Protein: 7g
- Carbohydrates: 44.3g
- Sugars: 44.1g
- Salt: 0.2g
- Fibre: 1.5g
Try More Jamie Oliver 5 Ingredients Recipes:
- 5 Ingredients Kinda Baklava
- 5 Ingredients Pistachio Panna Cotta
- 5 Ingredients Tahini Rocky Road
- 5 Ingredients Crème Caramel
Jamie Oliver 5 Ingredients Lemon Sherbet
Description
Jamie Oliver 5 Ingredients Lemon Sherbet is made with lemons, condensed milk, crème fraîche, blackberries, and Amaretti biscuits. This refreshing iced dessert recipe creates a deliciously zesty and creamy sherbet that takes about 10 minutes to prepare, plus freezing time, and can serve up to 6 people.
Ingredients
Instructions
- Prepare the lemon zest: Finely grate the zest of the lemons onto a tray and leave it to dry. This will be used later as a garnish.
- Mix the sherbet: Squeeze the juice from the lemons into a bowl, discarding the pips. Add most of the condensed milk, the crème fraîche, and 250ml of water. Mix everything together, then pour the mixture into a freezer-safe container or a large loaf tin. Cover and freeze for about 4 hours.
- Blitz and freeze again: After 4 hours, take the sherbet out of the freezer and blitz it in a food processor to smooth it out. Return it to the freezer and let it freeze until it reaches a scoopable consistency.
- Make the blackberry sauce: When you’re ready to serve, blitz the blackberries with the remaining condensed milk until the mixture is smooth. If the sauce is too thick, loosen it with a splash of water.
- Serve the sherbet: Crush the Amaretti biscuits into fine crumbs and spoon them onto serving plates. Scoop the lemon sherbet on top, sprinkle with the dried lemon zest, and serve the blackberry sauce on the side.
Notes
- Dry the lemon zest early: Grating the lemon zest and letting it dry adds a flavorful and vibrant garnish that enhances the final dish.
- Blitz for smooth texture: Blending the frozen mixture halfway through freezing gives the sherbet a smooth and creamy consistency.
- Adjust the sauce thickness: If the blackberry sauce is too thick, simply add a splash of water until it reaches the desired consistency.
- Freeze the sherbet properly: Make sure to freeze the sherbet long enough after blending to achieve a scoopable texture.
- Crush biscuits finely: Crush the Amaretti biscuits into fine crumbs for a crunchy contrast to the smooth sherbet.