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Results 21 - 30 of 66 for lemon sherbet
Mix milk and sugar. Let ... rind of 1 lemon. Add to the milk- ... Serve by slicing. To decorate, use half a cherry and a sprig of mint. Serves 6-8.
22. LEMON SHERBET
Stir cream and sugar substitute ... freezer and add lemon juice and beat until smooth. ... cream once again and freeze until completely frozen.
23. LEMON SHERBET
Combine sugar, lemon juice, lemon rind, and flavoring. ... until firm and creamy. Return quickly to freezing tray and allow to finish freezing.
24. LEMON SHERBET
Mix juice, lemon rind and sugar. Let stand ... Freeze (electric churn) about 20 minutes. Remove dasher and pack freezer for 2-3 hours. Serves 8.
Dissolve Jello in boiling water ... is dissolved. Add lemon and milk. Freeze in 9 ... Flavors other than lime may be used as well as skim milk.
26. LEMON SHERBET
Chill 1 can evaporated milk, 14 1/2 ounce. Chill bowl and beater. Beat milk to consistency of whipped cream. Blend in 1 can frozen ...
Cook sugar, egg yolks, lemon juice, rind and salt in ... vanilla wafers. Pour in filling. Top with more crushed vanilla wafers and freeze. Yield: 8.
28. LEMON SHERBET
Put gelatin in cold water and set aside. Pour lemon juice over sugar and mix ... and stir. Pour all into freezer. Freeze and be ready to enjoy!
Pour evaporated milk into freezing ... beat in frozen lemon mixture. Return to two freezing ... grated lemon peel, if desired. Makes 8 servings.
Early in day or day ... To Serve: Let sherbet stand at room temperature about ... scooping into chilled lemon cups or 12 appetizer dishes. ... to fill. Serves 12.
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