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    You are in: Home / Recipes / Frozen Lemon Sherbet in Lemon Shells Recipe
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    Frozen Lemon Sherbet in Lemon Shells

    Frozen Lemon Sherbet in Lemon Shells. Photo by *Alia*

    1/1 Photo of Frozen Lemon Sherbet in Lemon Shells

    Total Time:

    Prep Time:

    Cook Time:

    4 hrs 20 mins

    20 mins

    4 hrs

    *Alia*'s Note:

    These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather.

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    Units: US | Metric


    1. 1
      Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.
    2. 2
      To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.
    3. 3
      Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.
    4. 4
      Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.

    Ratings & Reviews:


    Nutritional Facts for Frozen Lemon Sherbet in Lemon Shells

    Serving Size: 1 (212 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 290.2
    Calories from Fat 55
    Total Fat 6.1 g
    Saturated Fat 3.6 g
    Cholesterol 19.8 mg
    Sodium 81.7 mg
    Total Carbohydrate 65.5 g
    Dietary Fiber 5.3 g
    Sugars 50.8 g
    Protein 4.0 g

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