Lemon Sherbet


juice of 2 lemons
1-1/2 cups of sugar
1-1/2 cups milk
lemon extract
1/2 pint cream, whipped


Mix the lemon juice with the sugar. Add milk and a drop of lemon extract to the lemon juice and sugar mixture. Stir until the sugar is fully dissolved, then gently stir in the whipped cream. Spoon into 2 ice-cube trays and freeze. Sherbet will be ready in a few hours.

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