Home › The Waldorf Kitchen › Lemon Sherbet

Lemon Sherbet

Pare one lemon thin, and squeeze in the rind of two, taking care to keep back the pips. Mix with it four tablespoonfuls of loaf sugar and one breakfast cupful of water. When the sugar has dissolved pour in two breakfast cupfuls of water. Strain and use. It may be iced or not, as desired.