Ingredients
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2 c. whipping cream or half and half
1 c. sugar
1 to 2 Tbsp. fresh grated Sunkist lemon peel
1/3 c. fresh squeezed lemon juice
Preparation
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In large bowl, stir together cream and sugar until sugar is thoroughly dissolved.
Mix in lemon peel and juice.
Pour into 8-inch square pan or directly into sherbet dishes or scooped out lemon boats.
Freeze several hours until firm.
Garnish with lemon cartwheel twists, if desired.
Makes about 1 1/2 pints.
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