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Italian
Lemon Sherbet
Serves 4
•
1 cup whipping cream
• 1 cup yogurt (plain)
• 2/3 cup sugar
• juice from 1 lemon
• a drop of yellow food coloring (if desired)
• teaspoons grated lemon peel
1. In bowl combine whipping cream and sugar. Whip with mixer on high speed until cream is stiff. Fold in lemon juice, yogurt, and lemon peel. Add coloring at this time if desired. Put in freezer. Stir every 45 minutes until frozen (about 5 hours).
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This Recipe is Copyright © -2006 The Bhaktivedanta Book Trust International. All rights reserved.
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