Lemon Sherbet

3, 3 1/2 cup servings

prepPrepare a gallon-sized freezer bag
prepHave a metal baking sheet ready
2/3 cup / 160 ml lemon juice	Whisk lemon juice & sugar until dissolved	Stir in milk, cream & zest	Pour into freezer bag, seal & freeze 4–6 hr	Break frozen slab into pieces	Blend in food processor until smooth
1/3 cup / 65 g sugar
1 cup / 240 ml milk
1/2 cup / 120 ml heavy cream
lemon zest

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