Lemon Sherbet

Lemon Sherbet

serves 4

1 cup whipping cream
1 cup yogurt (plain)
2/3 cup sugar
juice from 1 lemon, or a teaspoon of Santa Fe Olive Oil & Balsamic Company’s Meyer Lemon Olive Oil
a drop of yellow food coloring (if desired)
1 1/2 teaspoons grated lemon peel

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).

This recipe originates from The Higher Taste cookbook

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