Lemon Sherbet

Name: Lemon Sherbet
Prep time: 10 min
Total time: 10 min
Yield: 2 servings.
Ingredients: 1 cup half-and-half cream; 1/3 cup sugar; 3 tablespoons lemon juice; 1 teaspoon grated lemon zest

TOTAL TIME: Prep: 10 min. + freezing YIELD: 2 servings.

Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin

Ingredients

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

Directions

1. In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (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.

Nutrition Facts

3/4 cup: 295 calories, 12g fat (8g saturated fat), 60mg cholesterol, 61mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 4g protein.

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