Best Lemon Sherbert Recipes
LEMON SHERBERT
Steps:
- Pre-freeze a shallow 20-25cm container. Put sugar and water into a pan and bring to boil, turn the heat down and continue to simmer for 5 mins. Once the liquid is clear and syrupu, remove it from the heat, allow to cool for 15 mins then add the lemon rind and juice. Next, add the mascarpone and stir until totally combined. Taste to check the sourness of the lemons. Add sugar if necessary. Pour into a pre-frozen dish and return to the freezer and leave for at tleast an hour. When it has started to freeze, fork it up a bit. Do this every hour or so for the next 3 hours. Will keep a couple of days in freezer if covered with cling wrap. Can have on own or with whizzed up raspberies poured over.
LEMON SHERBERT
"I try to make this sherbet often in the summer because it's so refreshing," reports Elaine Shamblen from Seaside, Oregon.
Provided by Taste of Home
Categories Desserts
Time 10m
Yield about 2-1/2 quarts.
Number Of Ingredients 4
Steps:
- In a large bowl, stir cream and sugar until sugar is dissolved. Slowly add lemon juice and zest; mix well. Pour into an ice cream maker. Freeze according to manufacturer's directions.
Nutrition Facts :
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