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
The most defining trait in my life is that I am a mother to two wonderful boys (Tyler, 20 and Zayden, 9). I live in the little college town of Selinsgrove, Pennsylvania. It is the most wonderful place to live as it's nestled in the Appalachian Mountains and along the beautiful Susquehanna River.
Seeing that we live in Central Pennsylvania, our family is also a bunch of HARDCORE Penn State Nittany Lion fans! We are...PENN STATE! I was lucky enough to be given tickets to see Joe Paterno win his 400th game as the head coach of the football team. I cried like I did when my children were born.
The other love of my life is cooking. I didn't really start trying to cook until I was 20, but believe me I have made up for lost time! I absolutely adore baking and I do it whenever I can. I love making Christmas cookies and I have begun hosting our extended families at our home for Thanksgiving and Easter dinners. So far so good.
I love food.com because it allows me to expand my culinary skills and my recipe box with ideas from other people like me. There is something for everyone and I have been a loyal member since 2005. I hope you enjoy my recipes and if you have any questions, please feel free to contact me.
