Lemon Sherbet

by , Updated April 23, 2017
print This lemon sherbet recipe is made by hand in the freezer, stirred occasionally.

Prep Time: 10 minutes plus freezing time
Total Time: 4 hours 10 minutes



  1. Dissolve gelatin and sugar in a bowl with the boiling water. Add lemon juice and zest. Whisk in milk, blending well. Pour into a 9-inch square pan.
  2. Cover and freeze for 2 hours.
  3. Spoon mixture into a bowl and beat for 2 minutes. Return to pan and cover.
  4. Freeze for 1 hour longer. Stir.
  5. Freeze for 1 hour longer, or until firm.
  6. Take out of freezer about 10 minutes before serving.

Serves 8

Calories per serving: 167
Fat per serving: 2.4g


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