Citrus Cream Sorbet With Lemon Crunch Lace Cookies

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

Yield: Makes 3 cups
Recipe from Oxmoor House

More From Oxmoor House

Recipe Time

Prep Time:
Other: 8 Hours


  • 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


  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.
My Notes

Only you will be able to view, print, and edit this note.

Add Note

Citrus Cream Sorbet With Lemon Crunch Lace Cookies Recipe at a Glance
  1. Enter at least one ingredient

Indulge your cravings!

Daily Indulgence
Free Daily Indulgence Newsletter: You'll get our most indulgent sweets and savory treats.
We Respect Your Privacy. Privacy Policy