Food
Lemon Sherbet
By Yankee Magazine|Apr 22 2006|
Ingredients
2 cups strained lemon juice
1 cup sugar
1 cup light cream (half n’ half)
1 cup milk (low fat is fine)
Instructions
In a small sauce pan, dissolve sugar in 1 cup of the lemon juice, only heating until sugar is dissolved. Combine all ingredients (don’t worry if the milk looks curdled when you combine it with the lemon juice) and pour into your ice cream maker. Freeze according to directions, about 30 minutes.
Store in an airtight container in the freezer.
