Featured

Publisher Photo
Publisher Photo
"I try to make this sherbet often in the summer because it's so refreshing," reports Elaine Shamblen from Seaside, Oregon.
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
10 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

  • 2 quarts half-and-half cream
  • 4 cups sugar
  • Juice of 8 lemons (about 2-1/4 cups)
  • 3 to 4 tablespoons grated lemon peel

Directions

In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and peel; mix well. Pour into an ice cream maker. Freeze according to manufacturer's directions. Yield: about 2-1/2 quarts.
Originally published as Lemon Sherbert in Taste of Home August/September 1995, p67

Nutritional Facts

1/2 cup: 576 calories, 19g fat (13g saturated fat), 96mg cholesterol, 97mg sodium, 90g carbohydrate (85g sugars, 0 fiber), 7g protein.

  • 2 quarts half-and-half cream
  • 4 cups sugar
  • Juice of 8 lemons (about 2-1/4 cups)
  • 3 to 4 tablespoons grated lemon peel
  1. In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and peel; mix well. Pour into an ice cream maker. Freeze according to manufacturer's directions. Yield: about 2-1/2 quarts.
Originally published as Lemon Sherbert in Taste of Home August/September 1995, p67

Select the Newsletters that interest you to subscribe

By entering my email and clicking the subscribe button below, I am opting to receive the newsletters I have selected.

Please enter a valid email

You Are successfully subscribed

ERROR! Please try Again


Reviews forLemon Sherbert

My Review
Click stars to rate
Loading Image
Any changes to your rating or review will appear where you originally posted your review

Similar Recipes

More from Taste of Home