1 qt. apple juice
5 to 6 tbsp. honey
4 lemons

Juice the lemons and for an extra tart taste, also grate the peel. In a medium size bowl, combine apple juice, lemon juice, lemon peel and honey. Freeze until solid, about 3 or 4 hours. Using a spatula, break the frozen sherbet into chunks. In a food processor, blend the chunks until smooth and creamy.

Note: For Strawberry-Lemon Sherbet, add 1 pint strawberries and 1 or 2 more tablespoons of honey.