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

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 by Susan G. Purdy