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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.
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    2 servings


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


  • 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.

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Average Rating:
  • Katriana84
    Feb 19, 2010

    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!