Lemon Cream Sherbet

  • Yield 6 servings

A light and delicious way to cool off on a hot summer day.

Ingredients

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

Instructions

  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).

 

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