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Lemon Sherbert

"I try to make this sherbet often in the summer because it's so refreshing," reports Elaine Shamblen from Seaside, Oregon.
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    about 2-1/2 quarts


  • 2 quarts half-and-half cream
  • 4 cups sugar
  • Juice of 8 lemons (about 2-1/4 cups)
  • 3 to 4 tablespoons grated lemon zest


  • In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and zest; mix well. Pour into an ice cream maker. Freeze according to manufacturer's directions.

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