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Lemon Sherbet |
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Serves: 2 Print this Recipe1 1/2 cups sugar or to taste 1 1/2 cups lemon juice fresh Grated rind of 2 lemons Dash salt 4 cups half and half 2 to 4 drops food colors yellow (optional) 8 eggs white 1/2 teaspoon cream of tartar 1 cup sugar Place 1 1/2 cups sugar in bowl; add lemon juice, rind, and salt. Stir until sugar is dissolved. Pour in half-and-half and food coloring; mix well. In a large bowl, beat egg whites until frothy; add cream of tartar. Add 1 cup sugar by spoonfuls and beat until stiff peaks form and whites are glossy. Fold whites into first mixture. Put in ice cream freezer and freeze according to manufacturer's instructions. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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