Grape Sherbet

Grape Sherbet

20 Reviews 1 Pic
  • Prep

    20 m
  • Ready In

    50 m
Tina Sims
Recipe by  Tina Sims

“This recipe recently won 3rd place in a local homemade ice cream competition. It has also been in our family for over 40 years.”

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Adjust Servings

Original recipe yields 1 gallon



  1. In a gallon ice cream freezer container, mix together the sweetened condensed milk, cream, white sugar, grape juice, and lemon juice. Pour in enough whole milk to fill the container to the fill line.
  2. Follow the manufacturer's instructions to freeze the ice cream.

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Reviews (20)

Rate This Recipe


I made this sherbet twice in a week. That's how good it is! The grape juice gives it a very refreshing taste. I did cut the sugar back to 2 cups, because sweetened condensed milk is already super-sweet. I also used lemon juice from the plastic lemons you get at the grocery store, because real lemons are expensive here at the moment. When you take the sherbet out of your ice cream machine, don't be disappointed if it seems not to have thickened as much as regular ice cream. Once the sherbet is completely frozen in your freezer (cured), then it has a fabulous texture, and the taste improves as well. Really excellent recipe!



This recipe should have won first place in the ice cream contest because it's a winner. This recipe has great taste and my family loves it. The flavor is better after it sets up and then it is terrific.



I tried this recipe out of curiousity; I wasn't sure what it would taste like. It turned out to be very delicious, a nice balance of fruity and creamy. I will make it again.

More Reviews

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Amount Per Serving (32 total)

  • Calories
  • 203 cal
  • 10%
  • Fat
  • 7.6 g
  • 12%
  • Carbs
  • 33 g
  • 11%
  • Protein
  • 2.6 g
  • 5%
  • Cholesterol
  • 28 mg
  • 9%
  • Sodium
  • 35 mg
  • 1%

Based on a 2,000 calorie diet



previous recipe:

Rainbow Sherbet Cake


next recipe:

Orange Sherbet II