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My review
Lemon Ice I
bsteimle
"An easy citrus ice. I often use oranges instead."
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Ingredients
2 h 10 m servings 347 calsOriginal recipe yields 6 servings (1 9x9 inch dish)
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Directions
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Prep
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Ready In
- In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9x9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.
- You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.
Nutrition Facts
Per Serving: 347 calories; 3.3 g fat; 78.1 g carbohydrates; 5.8 g protein; 13 mg cholesterol; 68 mg sodium. Full nutrition
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Reviews
Read all reviews 5265 Ratings
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Most helpful positive review
6/28/2002
Here's a tip for zesting a lemon: Use a vegetable peeler to remove the paper thin layer of lemon peel. Put these strips of lemon peel in a food processor along with the sugar from the recipe. ...
Most helpful critical review
4/5/2005
I have to admit that I just used bottled lemon juice, and I don't think I'd make it that way again. This was certainly different than anything else I've ever had, and _very_ sweet! Also, it took...
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6/28/2002
Here's a tip for zesting a lemon: Use a vegetable peeler to remove the paper thin layer of lemon peel. Put these strips of lemon peel in a food processor along with the sugar from the recipe. ...
8/6/2002
I SOOO love lemons, and this is perfect for a hot Texas summer! Just beware, mine took a little longer than the 2 hours noted to freeze (using the pan-in-the-freezer method), and you should pla...
6/24/2005
The milk curdled when I added it to the lemon juice/sugar mix...what did I do wrong? Help, I really want to try it! RE-REVIEW I'm so glad I tried it again! I did as suggested above, and us...
4/17/2006
Delicious with Meyer lemons. For the person who wanted to know how to prevent clotting, whisk the sugar and lemon together until smooth. Then slowly drizzle in milk a little at a time, while whi...
8/21/2002
This is a wonderfully refreshing dessert. Since my family likes tart lemony desserts, I decreased the sugar to 1 1/2 cups and in addition to the two lemons, I added 3/4 cup of bottled lemon juic...
7/12/2003
I made this last night and my family loved it! Make sure you mince the lemon zest as teeny as you can. I decreased the sugar to 1 1/2 cups and increased the lemon juice by quite a bit as we li...
2/21/2009
Great recipe! Following the advice of others I reduced the sugar to 1-1/2 c., (actually 1 c. sugar and 1/2 c. of Splenda), and increased the lemon juice to 3/4 c. of Meyer lemon juice. For tho...
8/10/2004
this is a great recipe, i made it in my icecream maker and it came out great.Although at first i put too much mixture into the icecream maker so it didn't freeze and i had to pour half of the mi...
7/8/2005
This is so refreshing. I will use more lemon and a little less sugar next time.