New this month
Get the Allrecipes magazine

Lemon Ice I

bsteimle

"An easy citrus ice. I often use oranges instead."
Added to shopping list. Go to shopping list.

Ingredients

2 h 10 m servings 347 cals
Original recipe yields 6 servings (1 9x9 inch dish)

On Sale

What's on sale near you.

or

Sort stores by

We're showing stores near
{{city}}
Update Location
(uses your location)



  • offer photo
offer photo

May we suggest

ADVERTISEMENT

Directions

{{model.addEditText}} Print
  • Prep

  • Ready In

  1. 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.
  2. 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

Similar recipes

Reviews

Read all reviews 52
  1. 65 Ratings

  2.  
  3.  
  4.  
  5.  
  6.  
Most helpful positive review

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

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...

Most helpful
Most positive
Least positive
Newest

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. ...

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...

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...

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...

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...

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...

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...

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...

This is so refreshing. I will use more lemon and a little less sugar next time.