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Lemon Sherbet Recipe
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Lemon Sherbet Recipe

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Lemon juice provides the snappy flavor in this wonderful ice cream recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual “boats“ made from lemon halves.
TOTAL TIME: Prep: 10 min. + freezing
MAKES:2 servings
TOTAL TIME: Prep: 10 min. + freezing
MAKES: 2 servings

Ingredients

  • 1 cup half-and-half cream
  • 1/3 cup sugar
  • 3 tablespoons lemon juice
  • 1 teaspoon grated lemon peel

Nutritional Facts

3/4 cup: 295 calories, 12g fat (8g saturated fat), 60mg cholesterol, 61mg sodium, 39g carbohydrate (37g sugars, 0g fiber), 4g protein .

Directions

  1. In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and peel (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes. Yield: 2 servings.
Originally published as Refreshing Lemon Cream in Cooking for 2 Winter 2007, p52

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.


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MY REVIEW
Katriana84 162714
Reviewed Feb. 19, 2010

"This was delicious! If you like lemon, this was a perfect treat. I didn't have half and half on hand, so I substituted 1/2 cup whole milk and 1/2 cup heavy whipping cream. I also omitted the lemon peel because the lemons I used were home-grown and had a strong lemon flavor. I will definitely make this again!"

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