Want an easy, refreshing dessert for a hot summer day? Try Lemon Sherbet made in your freezer.....not an ice cream freezer...your regular freezer. The original recipe, written in 1940, simply called for lemons, sugar and milk. Today's milk has much less fat, so I use half and half. Here's our recipe:1 quart half and half
Zest from 1and a half lemons
Juice from 3 lemons
2 cups sugar
Mix the juice, sugar and lemon zest together. Add half and half. Make in the morning and stir it a couple of times throughout the day. We usually double the recipe and serve 10 - 12 people. What a great, easy recipe!
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