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Recipe: Super-Easy Citrus Cream Sherbet (blender or food processor)

Desserts - Frozen
SUPER-EASY CITRUS CREAM SHERBET

2 cups heavy (whipping) cream
1/4 cup plain or lemon yogurt
1 (6 ounce) can undiluted frozen lemonade concentrate (or limeade concentrate, orange juice concentrate or pineapple-orange juice concentrate)
2/3 cup sugar
1/4 teaspoon salt
Grated zest of 2 lemons

Place all ingredients into food processor or blender; process for about two minutes, until thick and smooth.

Pour into an airtight container, cover and freeze for about two hours.

Remove from the freezer and stir with a fork to break up any ice crystals. Cover and return to the freezer for at least three hours or overnight, until solid.

TO SERVE:
Let the sherbet sit out at room temperature for 15 to 20 minutes, or until soft enough to scoop.

Makes 1 quart
Source: The Family Baker: 150 Never-Let-You-Down Basic Recipes by Susan G. Purdy
MsgID: 1110814
Shared by: Betsy at Recipelink.com
Board: Cooking with Appliances at Recipelink.com
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