- 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
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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