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Citrus Cream Sorbet With Lemon Crunch Lace Cookies

Prep time 32 mins
Other time 8 hrs
Yield Makes 3 cups
Lookin' for a treat to cool down that summertime heat? Try this fun chiller--a creamy lemon sorbet and crisp pecan cookie.


  • 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
  • Lemon Crunch Lace Cookies
  • Garnishes: fresh berries, fresh mint sprigs

How to Make It

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

  2. 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.

Southern Living Cook-Off Cookbook