Lemon Milk Sherbet Food

LEMON SHERBET

Steps:

• In a small bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and zest (mixture will thicken slightly). Cover and freeze until firm, about 8 hours or overnight. Remove from the freezer 10 minutes before serving. Spoon into lemon boats or dessert dishes.

LEMON SHERBET

Steps:

• Combine in a medium-size saucepan: 1 cup fresh lemon juice, 2 cups water, 1 1/4 cups sugar.
• Heat just until the sugar has dissolved. Remove from the heat and add: 3/4 cup milk.
• Transfer the mixture to a bowl, cover, and place in the refrigerator until completely cool. Freeze in an ice-cream maker following the manufacturer's instructions. Transfer the frozen sherbet into a clean dry container, cover, and store in the freezer for several hours to firm up before serving.
• Add 2 strips of lemon zest when dissolving the sugar. Remove before freezing.
• Use Meyer lemons and reduce the sugar to 1 cup.

LEMON SHERBET

Steps:

• Mix all ingredients together.
• Pour into your ice cream maker bowl.
• Follow your ice cream maker's instructions.

HOMEMADE LEMON-LIME SHERBET

Steps:

• Add milk to drink mix in large freezerproof non-metal bowl; stir until mix is dissolved. Stir in lime zest and juice. Freeze 2 hours or until partially frozen.
• Spoon milk mixture into blender; blend until smooth. Return to bowl. Whisk in COOL WHIP.
• Freeze 4 hours or until frozen. Remove from freezer 20 min. before serving. Let stand at room temperature to soften slightly.

LEMON BUTTERMILK SHERBET

Steps:

• Prepare an ice bath. Place lemon juice in a small saucepan set over medium heat. Boil until reduced by half, about 12 minutes. Add sugar; stir until dissolved, about 4 minutes. Remove from heat. Stir in the buttermilk, cream, corn syrup, salt, and candied lemon zest. Chill over the ice bath or overnight in the refrigerator.
• Freeze mixture in an ice-cream maker, according to manufacturer's directions. Place in an airtight container in the freezer; store up to 1 month.