"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.