Recipe: Lemon Sherbet

Lemon Sherbet

Makes about 1 quart (can be doubled for half-gallon machines)

Here's the easiest sherbet in the book, a no-cook refresher. If you want a classic lemon sherbet, see the variation under Lime Sherbet (page 117 of the book).

One 12-ounce can lemonade concentrate, thawed
One 7-1/2-ounce jar Marshmallow Fluff or Marshmallow Cream
1 cup water

1. Place all the ingredients in a large blender; blend until smooth. Transfer to a medium bowl and refrigerate until cold, for at least 4 hours, or overnight.

2. Freeze in your ice cream machine according to the manufacturer's instructions. Serve at once—or scoop into a large container, seal tightly, and store in the freezer for up to 1 month.

Customize it!
Substitute a 12-ounce can of any of the following, thawed, for the lemonade concentrate: Concord grape juice concentrate, cranberry juice concentrate, frozen daiquiri mix, grapefruit juice concentrate, limeade concentrate, pineapple juice concentrate, raspberry juice concentrate, raspberry-lemonade concentrate, or any tart juice concentrate.

Buy the Book!

from:
The Ultimate Frozen Dessert Book
A Complete Guide to Gelato, Sherbert, Granita, and Semmifreddo, Plus Frozen Cakes, Pies, Mousses, Chiffon Cakes, and More, with Hundreds of Ways to Customize Every Recipe to Your Own Taste
by Bruce Weinstein and Mark Scarbrough
Morrow Cookbooks
256 pages; Paperback; $16.95; $23.95 (CAN)
ISBN: 0060597070
Recipe reprinted by permission.