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The reviewer gave this recipe 2 stars. This recipe averages a 3.5 star rating.
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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Reviewer:

chrisdwilliams
Cooking Level: Expert
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The reviewer gave this recipe 3 stars. This recipe averages a 3.5 star rating.
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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Reviewer:

Azoray
Cooking Level: Beginning
Living In: Toronto, Ontario, Canada
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The reviewer gave this recipe 5 stars. This recipe averages a 3.5 star rating.
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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2 users found this review helpful

Reviewer:

soccerchick
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The reviewer gave this recipe 4 stars. This recipe averages a 3.5 star rating.
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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3 users found this review helpful

Reviewer:

katiemac
Photo by katiemac
Cooking Level: Expert
Living In: Los Alamos, New Mexico, USA
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