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July 2004 Issue
Spiked Lemon Sherbet
by Ronda L. Halpin
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This month's recipe is more of a neat idea than a true recipe. I guess I say that because it's only got two ingredients and you simply add them to the same bowl and serve. It really doesn't get much simpler than that! But the result is a slightly creamy, very tangy and delightfully cool dessert that's a welcomed adult treat during a hot summer day.

Got kids? No problem! Simply switch out the rum for your favorite tangy lemonade and you have a dessert that's equally at home with the youngsters in your life! After a meal of BBQ ribs, burgers or steaks on the grill, something simple and cool makes for a light and welcomed end to the meal. Try tweaking the idea with raspberry sherbet and raspberry schnapps or orange sherbet and triple sec. The sky's the limit -- just make sure you don't enjoy this dessert too much!!!

As always, I encourage you to share your recipe ideas and comments. You can always post comments in the discussion board using the forms provided in the articles or email me directly at . Enjoy!

 

Spiked Lemon Sherbet

  • 1 pint lemon sherbet
  • 1 c. lemon-flavored rum
Divide the sherbet between 4 small dessert bowls. Add 1/4 cup of the rum to each of the bowls. Add a spoon and enjoy!
  • Yields: 4 servings
  • Preparation Time: 5 minutes
 



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