Reviewed: Jun. 10, 2009

Holy diabetic coma, Batman! Way too much sugar. A real shame, and a waste of lemons. Fortunately I had some plain seltzer water, so I made fizzy lemonade. It wasn't a total loss, but very disappointing.

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MYCALA

Cooking Level: Expert

Living In: Baltimore, Maryland, USA

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Reviewed: Mar. 12, 2009

I love this recipe and it is also great with lime juice but true lime juice. I have a question about this recipe. How would one redo this recipe to be for a diabetic desert(dessert)? I have just recently found out that my multiple hypoglycemic attacks is the precursor to diabetic problems so we are working with a diet and, naturally, exercise. but if you could help me redo it I would greatly appreciate it. thank you very much. Dolly T

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DollyT

Cooking Level: Intermediate

Home Town: Franklin, Massachusetts, USA

Living In: Mountain View, Arkansas, USA

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Reviewed: Jul. 10, 2008

Far too sweet - and I would eat brown sugar straight from the jar. After I made this ice cream, stirred in an equal amount of fresh OJ and refroze. It was better, but still not great. I do not recommend this at all.

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chrisdwilliams

Cooking Level: Expert

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Reviewed: Mar. 13, 2008

well i came across this today and thought i'd give it a try. sadly i didn't have any lemon juice and thought i'd try with apple..... just to see what would happen.. i think it has potential to be good. like frozen apple sauce. but the amount of sugar was WAY too much to be used with a juice that's already very naturally sweet, i added cinnamon which helped but i'm sure it would be amazing with lemon juice though. i'll try it the way it's supposed to be made. i'd also like to try a variation of this using orange juice

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Azoray

Cooking Level: Beginning

Living In: Toronto, Ontario, Canada

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Reviewed: Jun. 18, 2007

I love this recipie, it is incredibly refreshing. I made it once and gave a sample to my brother...now he wants me to make it for a party of his!

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soccerchick

Cooking Level: Expert

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Reviewed: Feb. 22, 2007

I've made this gorgeous treat for years thanks to Susan Branch, but with the following adjustments: 3.5C water boiled, then stir in and dissolve 1.25C sugar. When cooled add .75C fresh lemon juice and 2Tbs zest. Freeze in metal bowl and beat when ready to serve. Good for vegans, and now I want to try with Splenda. I'll let you know...

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