Total Time
5hrs 15mins
Prep 15 mins
Cook 5 hrs

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.

Ingredients Nutrition

  • 1 cup whipping cream
  • 1 cup plain yogurt
  • 23 cup sugar
  • 1 lemon, juice of
  • 1 drop yellow food coloring (optional)
  • 1 12 teaspoons grated lemon peel

Directions

  1. In a bowl, combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff.
  2. Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time, if desired.
  3. Put in freezer. Stir every 45 minutes until frozen (about 5 hours).

Reviews

(4)
Most Helpful

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!

Salialto June 24, 2010

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.

Sadieveggirl September 07, 2008

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.

Debbie Smith July 13, 2006

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