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Lemon Sherbet

 Lemon Sherbet
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.
2 ServingsPrep: 10 min. + freezing


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


  • 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.
Nutritional Facts: 3/4 cup equals 295 calories, 12 g fat (8 g saturated fat), 60 mg cholesterol, 61 mg sodium, 39 g carbohydrate, trace fiber, 4 g protein.
Wine: Sweet White Wine: Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.