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Showing 1-3 of 3
By Erin R.
on June 06, 2010
Oh, dear. Did I really need to know about this sherbet? Fantastically easy and delicious, it really does taste like cheesecake. I used Splenda instead of sugar to hold down the calories, and added 1/2 t. of xanthan gum to smooth it out and, heaven help me, I've gone through half the batch already. I only used 2 T. of lemon juice to keep it mild, and it was perfect. Maybe next time I'll try throwing in a super-ripe banana or something. I always have a half gallon jug of buttermilk in my fridge, so I'm going to have to govern myself with this one. Thanks for a serious winner. ***UPDATE I made a big batch of this for a family party this afternoon. I left out the lemon and put in two ripe (as in brown and dripping juice) bananas from my freezer, and it was the hit of the day. We sliced strawberries over it and got through the whole batch in ten minutes. Truly terrific sherbet.people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
By ashley dixon
on February 14, 2005
Great texture! Loved it, but may reduce lemon juice, little too "lemony". I used the powdered buttermilk equivalent and it worked great!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
on January 31, 2005
This is fabulous! We are in the middle of a HOT Australian summer right now and this is delightfully refreshing and full of flavour. Make it and enjoy!people found this review Helpful. You can only vote others' reviews helpful or not helpful... Was this review helpful to you? Yes | No We don't know who you are. Sign in or create an account
Serving Size: 1 (94 g)
Servings Per Recipe: 8