Lemon Sherbet Recipe
- 1 cup half-and-half cream
- 1/3 cup sugar
- 3 tablespoons lemon juice
- 1 teaspoon grated lemon peel
- 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.
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.
Reviews for Lemon Sherbet
"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!"
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.