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Sunny Lemon Sherbet

Desserts, Snacks, Low Phosphorus, Low Potassium, Low Sodium

Ingredients

Based on 12 servings per recipe.

  • 4 cups water
  • 2 cups sugar
  • zest of 3 lemons
  • 1/2 cup fresh lemon juice
  • 1/2 cup whipping cream

Preparation

  1. Combine water, sugar and most of the lemon zest in a saucepan.
  2. Heat to a simmer: cover and simmer for 10 minutes.
  3. Stir in remaining zest and lemon juice.
  4. Refrigerate until cold.
  5. Whisk the cream into the mixture.
  6. Freeze in an ice cream maker according to manufacturer’s directions.

If you do not have an ice-cream maker:

  1. Combine water, sugar and most of the lemon zest in a saucepan.
  2. Heat to a simmer: cover and simmer for 10 minutes.
  3. Stir in remaining zest and lemon juice.
  4. To Still freeze, put mix in a metal ice cube tray or flat cake pan in the freezer. Cover with foil
  5. When slushy, stir with a fork, working from the front to the back of the tray. This reduces the size of the ice crystals. Do this for 2-3 times.
  6. Move from freezer to refrigerator 20 minutes before serving.

About This Recipe

If you have an ice cream maker, this is a tart and creamy low phosphorus treat.

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