1 cup cream
2/3 cup icing sugar
1 cup yoghurt
Juice and grated zest of 1 lemon
In a bowl or container suitable for freezing whip the cream until stiff. Fold in the rest of the ingredients. Place in the freezer and stir ever 45 minutes until frozen (about 5 hours). Remove the sherbet from the freezer about 30 minutes before serving.