Lemon Cream Sherbet

  • Yield: 6 servings


1cup sugar
2cups milk
-- Juice of 2 lemons
-- Rind of 1 lemon
2-- egg whites, beaten
2tablespoons sugar
1cup heavy cream


  1. Add sugar to milk and stir to dissolve.  When thoroughly dissolved, stir in lemon rind and juice.  Turn into freezer tray and freeze 45 to 60 minutes.  Beat egg whites, adding sugar.  Whip cream to a thick custard consistency.  Combine with beaten egg whites.  Add to frozen mixture and mix lightly.  Return to freezer and freeze 2-2 1/2 hours.  Do not stir.  Garnish with sprig of mint.

Recipe reprinted with permission from the Junior League of DeKalb County’s Puttin’ On The Peachtree: Dining In. Atlanta Style (the Junior League of DeKalb County, Atlanta, Ga., 1979).