Be careful not to remove any of the white pith underneath when grating the lemon rind, or your sherbet will taste bitter.
Makes 5 cups
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4 teaspoons finely grated lemon rind (about 1 large lemon)
1 cup sugar
3 cups half-and-half
1/2 cup fresh lemon juice (about 4 lemon)
1/2 cup water
1/8 teaspoon salt
Garnishes: fresh mint sprigs, thinly sliced lemon wedges, lemon rind strips
Prep: 15 Minutes
Freeze: 35 Minutes
Stir together first 6 ingredients in a large bowl, stirring until well blended.
Pour lemon mixture into freezer container of a 4-quart ice-cream maker; freeze according to manufacturer's instructions. Garnish each serving, if desired.