Citrus Cream Sorbet With Lemon Crunch Lace Cookies

recipe
Lookin' for a treat to cool down that summertime heat? Try this fun chiller--a creamy lemon sorbet and crisp pecan cookie.
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Yield:

Makes 3 cups

Recipe from

Oxmoor House

Recipe Time

Prep: 32 Minutes
Other: 8 Hours

Ingredients

1/2 cup orange juice
2/3 cup sugar
1 tablespoon grated lemon rind
2 tablespoons fresh lemon juice
1/8 teaspoon salt
1 1/2 cups milk
1/2 cup heavy whipping cream
Garnishes: fresh berries, fresh mint sprigs

Preparation

Combine first 5 ingredients in a large bowl, stirring until sugar dissolves. Add milk and whipping cream, stirring until well blended.

Pour cream mixture into freezer container of a 2-quart ice-cream maker, and freeze according to manufacturer's instructions. (Freezing instructions will vary among manufacturers.) Pack freezer with additional ice and rock salt, and let stand 1 hour before serving. Serve with Lemon Crunch Lace Cookies. Garnish, if desired.

Note:

Lisa Keys, Middlebury, Connecticut,

Southern Living Cook-Off Cookbook

July 2004
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