Jamie Oliver 5 Ingredients Lemon Sherbet

When life gives you lemons, make this Jamie Oliver 5 Ingredients Lemon Sherbet! It’s zingy, creamy, and full of bright citrus flavor—exactly what you need on a hot day. With just a few ingredients and a quick blitz in the food processor, you get a frozen dessert that feels way fancier than it is. I made it for a barbecue dessert and everyone raved—especially about that tart blackberry sauce. (inspired by Jamie Oliver)

Ingredients Needed

• 5 lemons (about 200ml juice total)
• 1 × 397g tin condensed milk
• 2 tablespoons crème fraîche
• 150g blackberries
• 70g Amaretti biscuits

How To Make Jamie Oliver 5 Ingredients Lemon Sherbet

1. Step 1: Dry the Zest Finely grate the zest of the lemons and spread it out on a tray to dry—it’ll become a punchy garnish later. Don’t skip this step; it adds such a lovely aroma and texture!
2. Step 2: Mix the Base
   Juice all five lemons, discarding the pips. Pour the juice into a mixing bowl and stir in most of the condensed milk (save a bit for the blackberry sauce), the crème fraîche, and 250ml of cold water. Whisk until well combined.
3. Step 3: Freeze and Blitz
   Pour the lemon mixture into a freezer-safe container or loaf tin. Cover and freeze for about 4 hours. Then take it out, blitz it in a food processor until smooth and creamy, and pop it back into the freezer to set until it reaches scoopable perfection.
4. Step 4: Make the Blackberry Sauce
   Right before serving, blend the blackberries with the remaining condensed milk until smooth. Add a splash of water if it feels too thick—it should be pourable but rich.
5. Step 5: Serve
   Crush the Amaretti biscuits into fine crumbs and spread them over dessert plates. Scoop the lemon sherbet on top, sprinkle over the dried lemon zest, and drizzle with the blackberry sauce. It’s simple, but it looks and tastes like a chef’s dessert!

Why I Love This Recipe

This sherbet is sunshine in a bowl. It’s tangy, slightly creamy, and so refreshing—the kind of thing you crave after a big summer meal. The Amaretti give it crunch, and the blackberry sauce is sweet, tart, and a bit indulgent. It’s also fun to make ahead and have ready for impromptu guests or a treat-yourself moment.

Recipe Tips

• Zest first, juice second: Easier to zest whole lemons!
• Dry zest in advance: It intensifies the flavor and makes a great garnish.
• Blitz partway through freezing: This step gives you that creamy, sherbet-style texture.
• Adjust the sauce: A splash of water helps get the right consistency if needed.
• Serve right from the freezer: But let it sit for 5 minutes to soften before scooping.

How To Store Leftovers

• Lemon Sherbet: Store in an airtight container in the freezer for up to 1 week. Let sit at room temperature for a few minutes before scooping.
• Blackberry Sauce: Keep in the fridge for up to 3 days in a sealed container. Stir before using.

FREQUENTLY ASKED QUESTIONS

• Can I use frozen blackberries?
  Totally! Just thaw them first so they blend smoothly.
• What’s a good substitute for Amaretti?
  Digestives, graham crackers, or biscotti work well—just keep the texture crunchy.
• Can I use bottled lemon juice?
  Fresh is best here—it really makes a difference in flavor. Use bottled only in a pinch.
• Is this the same as sorbet?
  Not quite—this sherbet is creamier thanks to the condensed milk and crème fraîche.
• Can I make it without a food processor?
  You can mix by hand, but blending it partway through freezing makes the texture much smoother.

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