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Lemon Sherbet:
In a measuring cup, stir together the lemon juice, lemon zest, cream, milk, and
sugar. Taste and add more sugar if needed. There are two ways you can make
this Sherbet.
Method One: If you do not have
an ice cream machine you can 'still' freeze the sherbet. Pour the mixture into
a stainless steel pan (the sherbet will freeze faster in
stainless steel), cover with plastic wrap, and place in the freezer for about four hours
or until firm (it will not be frozen solid. The Sherbet will have a consistency somewhere between an ice cream and a
sorbet.). For longer storage, transfer the sherbet to a plastic container and
store in the freezer.
Method Two: If using an ice
cream machine, first chill the mixture in the refrigerator for several hours
until cold.
Then place in your ice cream machine and process according to
the manufacturer's instructions. Once made, transfer to a chilled container and
store in the freezer.
Makes about 4
servings. Preparation time 20 minutes.
Scan for Demonstration Video
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