Lemon Sherbet
"Yet another one from "The Higher Taste." I haven't tried it yet. It does take some attention with the stirring while it's freezing, but please enjoy."
- Ready In:
- 5hrs 15mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 1 cup whipping cream
- 1 cup plain yogurt
- 2⁄3 cup sugar
- 1 lemon, juice of
- 1 drop yellow food coloring (optional)
- 1 1⁄2 teaspoons grated lemon peel
directions
- In a bowl, combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff.
- Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time, if desired.
- Put in freezer. Stir every 45 minutes until frozen (about 5 hours).
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Reviews
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This sherbet has a wonderful texture and is very delicious - I have tried several recipes and this one is my favorite by far. One lemon seemed like it wouldn't be enough, so I put in 1/4 cup of lemon juice, which ended up being 2 lemons. I also made mine in an ice cream maker which worked great! -
This was fabulous. The look on my sister's face when she tried it was priceless. Her eyes went from wide to wider. We quadrupled it, and it was incredibly rich. I think next time I will use whole milk instead of the whipping cream so that I can eat more. I should add that we made it in the ice cream machine and used limes instead of lemons.
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Excellent flavor. I had to use double cream instead of the whipping cream, but it still came out superb. I just used a little less cream and a little milk to balance it. Thanks for sharing this recipe. It's been nice to be able to share a part of my childhood with my husband here in England. -
I must admit that this is the only recipe that I've made from this book, but it was worth buying it just for this one recipe. Not only is it quick and easy, but it tastes great - nice and creamy and tangy. I usually double the ingredients and make lots. I have made it with and without an ice cream maker and both are good (but the ice cream maker is easier).
Tweaks
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This was fabulous. The look on my sister's face when she tried it was priceless. Her eyes went from wide to wider. We quadrupled it, and it was incredibly rich. I think next time I will use whole milk instead of the whipping cream so that I can eat more. I should add that we made it in the ice cream machine and used limes instead of lemons.
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Excellent flavor. I had to use double cream instead of the whipping cream, but it still came out superb. I just used a little less cream and a little milk to balance it. Thanks for sharing this recipe. It's been nice to be able to share a part of my childhood with my husband here in England.
RECIPE SUBMITTED BY
PSU_Lioness
Coal Township, Pennsylvania
Founding member of 'Zaar from way back in 2005 when this site was in its heyday. I didn't really start trying to cook until I was in my 20's, but Recipe Zaar really helped build my love for food and showed me the beauty of culinary experimentation. I'm still here as of 2024 so I hope you enjoy the recipes that I've managed to compile over the last two decades. Thanks for stopping by!
