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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.

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Erin R. June 06, 2010

Great texture! Loved it, but may reduce lemon juice, little too "lemony". I used the powdered buttermilk equivalent and it worked great!

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ashley dixon February 14, 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!

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FrangipaniPoet January 31, 2005
Cheesecake Sherbet