Lemon juice provides the snappy flavor in this wonderful lemon sherbet recipe from our Test Kitchen. The light, make-ahead ...

Here is our simple Lemon Sherbet no-bake pie recipe piled high with fresh berries for you to try the next time you want ...

1. Make the sherbet mix: In a small pot, combine the lemon juice, zest and sugar with ¼ cup water. Bring to a simmer over medium heat, whisk until the sugar dissolves and transfer the mixture to ...

1 1/4 teaspoons unflavored powdered gelatin. 1 cup fresh lemon juice (5 to 6 lemons) 1 1/2 cups sugar. 2 1/4 cups whole milk. 5 large sorrel leaves. 2 teaspoons finely grated lemon zest ...

1-5 tbsp rosewater (see Recipe Tip) 80ml/2½fl oz lemon juice; pink food colouring (optional) 100g/3½oz lemon sorbet; 12 ice cubes; 500ml/18fl oz sparkling water, to serve; edible rose petals, to ...

Pour boiling water over gelatin and stir until dissolved. Cool slightly. Add orange juice, sugar, orange rind, milk, cream and lemon juice. Stir until thoroughly mixed.

Total time: 1 1/2 hours, plus 2 hours drying time for the meringues Servings: Makes 21 small ice cream sandwiches Note: From test kitchen director Donna Deane.