Lemon Cheese Sherbet


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This is such a pleasure to taste and even more of a reward to say that you made it.

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  • 2 3-oz. pkgs. cream cheese
  • 2 c. milk
  • 1/2 C. light corn syrup
  • 1/3 C. lemon juice
  • 1 tsp. grated lemon rind
  • 2 well beaten eggs
  • Few drops yellow vegetable coloring

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Soften the cheese with the back of a spoon. Blend in the milk, syrup, lemon juice, grated rind and eggs. Add tint. Pour into a tray and freeze, scrape into a chilled bowl. Beat quickly with a beater. Return to tray and freeze until firm.

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