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Prep Time: 10 Minutes Cook Time: 0 Minutes |
Ready In: 10 Minutes Servings: 10 |
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I try to make this sherbet often in the summer because it's so refreshing, reports Elaine Shamblen from Seaside, Oregon. Ingredients:
2 quarts half-and-half cream |
4 cups sugar |
juice of 8 lemons (about 2-1/4 cups) |
3 to 4 tablespoons grated lemon peel |
Directions:
1. In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and peel; mix well. Pour into an ice cream maker. Freeze according to manufacturer's directions. Yield: about 2-1/2 quarts.
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