1 cup sugar
1 pint (cups whipping cream)
½ cup reconstituted lemon juice
few drops yellow food coloring
In medium bowl, combine sugar and cream, stirring until dissolved.
Stir in lemon juice and food coloring.
Pour into 8-inch square pan or directly into sherbet dishes.
Freeze three hours or until firm.
Remove from freezer 5 minutes before serving.
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