Lemon Sherbet Recipe
Lemon Sherbet Recipe photo by Taste of Home
Publisher Photo
Publisher Photo
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.
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + freezing
MAKES:
2 servings
TOTAL TIME:
Prep: 10 min. + freezing

Ingredients

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

Directions

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.
Originally published as Refreshing Lemon Cream in Cooking for 2 Winter 2007, p52

Nutritional Facts

3/4 cup: 295 calories, 12g fat (8g saturated fat), 60mg cholesterol, 61mg sodium, 39g carbohydrate (37g sugars, 0 fiber), 4g protein.

  • 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.
Originally published as Refreshing Lemon Cream in Cooking for 2 Winter 2007, p52

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MY REVIEW
Katriana84 User ID: 2820887 162714
Reviewed 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!"

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