Lemon sherbet and Prosecco sorbet with strawberries from Flour: Spectacular Recipes from Boston's Flour Bakery + Cafe (page 262) by Joanne Chang and Christie Matheson

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Notes about this recipe

  • anya_sf on February 11, 2019

    I only made the lemon sherbet, which was very easy to prepare. I used Meyer lemons, so I reduced the sugar by 25 g. The sherbet was mouth-puckeringly refreshing. It would be great with sweet, ripe strawberries.

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