Lemon Ice I Recipe
- 1 lemon, juiced and zested
- 1 lemon, juiced
- 2 cups white sugar
- 4 cups milk
- In a medium bowl, stir together lemon juice and zest with sugar until smooth. Slowly stir in milk. Pour into a 9×9 inch dish and place in freezer, stirring once when it begins to harden; freeze until firm, at least 2 hours.
- You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.
