Yield: 1 Servings
Measure | Ingredient |
---|---|
¼ cup | Fresh mint leaves; (about 20) |
2¾ cup | Skim milk; (I'm going to use the fat free Pesachdik coffee whitener) |
¾ cup | Sugar |
¾ cup | Fresh lemon juice |
2 teaspoons | Freshly grated lemon zest |
This recipe is from "Eating Well" Magazine, April, 1998.
1. In a large saucepan, combine mint, milk and sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour, or overnight.
2. Pour sherbet base into a food processor or blender, and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend.
3. Freeze mixture in a shallow, nonreactive pan until solid, about 6 hours.
Break into chunks and pulse in a food processor until smooth. Serve immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours.
This will keep in freezer in an airtight container for up to 4 days. Let soften in the 'fridge for 30 minutes before scooping.
Makes about 1 quart, for 8 servings.
110 calories/serving.
Posted to JEWISH-FOOD digest by Barry & Shelley Shub <shubbse@...> on Mar 30, 1998