Lemon Sherbet

Ingredients

1 1/4 cups sugar
2 teaspoons grated lemon rind
1/2 cup lemon juice
1/8 teaspoon salt
2 cups Roberts Half and Half
yellow food coloring, as desired

Preparation

Blend all ingredients together in a large chilled bowl, stirring until sugar dissolves. Pour mixture into freezer tray and freeze mixture until almost frozen. Transfer mixture to a chilled bowl and beat with chilled beaters until smooth, but not melted. Quickly return mixture to freezer tray and freeze until firm.

Yield: 3/4 quart

Special note: we no longer distribute eggs or margarine, but have left the recipes as originally printed to maintain their integrity.