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Wrigley Field Frozen Lemon Sherbet




Source of Recipe


Internet


List of Ingredients




2/3 c Heavy Cream
1 lg Lemon's Zest & Juice
3/4 c Sugar
1 1/4 c Milk
1 Lemon's Zest, in strips



Recipe



Whip the cream until it forms soft peaks. Add the lemon zest and juice,
sugar, and milk and mix until evenly blended.

Pour the mixture into a shallow freezer container, cover, and freeze for
at least 6 hours, until firm.

Cut the mixture into chunks, then transfer to a food processor and work
until smooth and creamy. Pour into 4 individual freezer dishes and freeze
for about 8 hours.

Blanch the strips of lemon zest in boiling water for 1 minute. Drain,
rinse, and pat dry. Decorate the sherbet with the strips of lemon zest and
serve.