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Lemon Sherbet

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.
  • Total Time
    Prep: 10 min. + freezing
  • Makes
    2 servings

Ingredients

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

Directions

  • 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 (37g sugars, 0 fiber), 4g protein.

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