Low-Cal Lemon Sherbet (Sherbet)

Simple and refreshing

• 6 ounces unsweetened lemonade concentrate
• 3 tablespoons granulated fructose
• 1/4 teaspoon salt
•  2 tablespoons lemon rind
• 3 cups evaporated skim milk, well chilled

Method

Combine all ingredients in a large bowl and beat well.   Recipe can be frozen in an ice cream maker or by dividing into 2 freezer trays and freeze just until mushy.

  Pour into a large bowl and beat well. Repack into a container and freeze until firm.

Serves: 16

Contributor: Pat Ciesla

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