Lemon Sherbet
TOTAL TIME: Prep: 10 min. + freezing
YIELD: 2 servings.
Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead treat looks splendid served in individual "boats" made from lemon halves. —Taste of Home Test Kitchen, Milwaukee, Wisconsin
Ingredients
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1 cup half-and-half cream
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1/3 cup sugar
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3 tablespoons lemon juice
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1 teaspoon grated lemon zest
Directions
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1.
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.
Nutrition Facts
3/4 cup: 295 calories, 12g fat (8g saturated fat), 60mg cholesterol, 61mg sodium, 39g carbohydrate (38g sugars, 0 fiber), 4g protein.
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