"I try to make this sherbet often in the summer because it's so refreshing," reports Elaine Shamblen from Seaside, Oregon.
Total TimePrep: 10 min. + freezing
Makesabout 2-1/2 quarts
- 2 quarts half-and-half cream
- 4 cups sugar
- Juice of 8 lemons (about 2-1/4 cups)
- 3 to 4 tablespoons grated lemon zest
- In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and zest; mix well. Pour into an ice cream maker. Freeze according to manufacturer's directions.
Nutrition Facts1/2 cup: 576 calories, 19g fat (13g saturated fat), 96mg cholesterol, 97mg sodium, 90g carbohydrate (85g sugars, 0 fiber), 7g protein.
Originally published as Lemon Sherbet in Taste of Home August/September 1995
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