Lemon Milk Sherbet

  • 1 1/4 cups sugar
  • 1/3 cup lemon juice
  • grated rind of 1 lemon
  • 1/4 tsp. lemon extract
  • 2 cups milk

Mix all ingredients together and stir until sugar dissolves. Pour into a freezing tray and freeze until firm.  Remove from tray and beat until light and creamy, then return to tray and finish freezing. 

Carol’s note:  This is especially easy if you have an ice cream maker.

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