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Results 31 - 40 of 66 for lemon sherbet
31. LEMON SHERBET
Whip 1 cup cream and ... juice of 2 lemons and 3 cups milk. Place in freezer. When partly frozen, ... nice and smooth and put back in freezer.
32. LEMON SHERBET
Stir sugar into milk until dissolved. Stir in rest - folding in cream last. Freeze 3 hours without stirring. A light and refreshing ...
Combine juices; add sugar. Gradually stir in the 1 cup milk. Pour into refrigerator tray or similar pan. Freeze until firm (1 hour plus) ...
34. LEMON SHERBET
Chill milk and condensed milk. ... condensed milk and lemon juice. This fills 2 ice ... 1 1/2 to 2 hours. The extra stirring makes it creamier.
35. LEMON SHERBET
Mix half and half and sugar. Partially freeze. Add juice of the lemons and finish freezing.
36. LEMON SHERBET
Mix together milk, 1 cup sugar, lemon rind and lemon juice. Stir ... fold in. Fold in 1 cup cream, whipped. Fold into frozen mixture and freeze.
37. LEMON SHERBET
Soak gelatin in 2 tablespoons ... Gradually stir in lemon juice and rind. Freeze to ... Sodium controlled diet: 1 serving = 50 milligram sodium.
38. LEMON SHERBET
Mix together and put in electric freezer with ice and rock salt. When done, take out dasher and let set until firm. Pour off water and pack ...
Mix all the ingredients together in a bowl. Freeze in a metal bowl or 3 ice cube trays in the refrigerator freezer.
Mix well the first four ingredients and freeze until firm. Beat until creamy and finish freezing.
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