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6–8
Easy
Published 2008
This refreshing sherbet is fabulous to have on hand during summer as a light dessert or a zingy addition to a vodka cocktail. As a dessert, I like to serve it in glasses with mangosteen segments, champagne melon and watermelon balls.
Mix the ingredients together in a bowl until combined. Pour into a shallow tray and freeze for 6 hours or overnight. Don’t let it sit in the freezer for too long or it will become too icy.
To serve, flake the sherbet with a fork into serving glasses or over fresh melon balls.