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Citrus Cream Sorbet With Lemon Crunch Lace Cookies

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.

Oxmoor House JULY 2004

  • Yield: Makes 3 cups
  • Prep time: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
  • Lemon Crunch Lace Cookies
  • 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.

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Citrus Cream Sorbet With Lemon Crunch Lace Cookies recipe

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