Ingredients
- 1/2 cup (120 ml) of lemon juice (2 - 3 large lemons)
- Zest of 1 large lemon
- 1/2 cup (120 ml) heavy whipping cream
- 1/2 cup (120 ml) milk
- 1/3 cup (65 grams) superfine (castor) sugarÂ
Description
Lemon Sherbet - Tangy, Not Too Sweet Dessert
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