Total Time: 15
Yield: about 1 quart, or 8 servings
But this recipe for lemon sherbet--submitted by reader Irmarie Jones, who received it from her mother-in-law in the 1950s--will hopefully change that. It manages to be simultaneously rich, creamy, zingy, and light, all while taking less than 15 minutes to prepare. Given the amount of cream in the recipe, it probably qualifies as more of an ice cream than a sherbet, but its texture isn't quite the same. Really, it's in a class of its own.
Note: You can make this recipe by simply freezing the mixture in a glass or plastic container, but you'll get the smoothest texture if you prepare it in an ice cream maker.
- Juice of 2 large lemons
- 1-1/2 cups granulated sugar
- 1-1/2 cups milk
- 1 cup heavy cream