Fresh lemon sherbet

Yield: 8 Servings

Measure Ingredient
4 \N -(up to)
6 larges Lemons (enough for 1/2 cup zest and 1 cup juice)
2½ cup Sugar
4 cups Water
2 \N Egg whites; beaten into foam with:
⅛ teaspoon Salt
1 cup Iced aquavit (2 hrs. in freezer)

From: "Erik. A Speckman" <especkma@...> Date: Thu, 22 Jul 1993 21:14:16 -0700 (PDT) from _The Way to Cook_ Pulverize zest with 1 cup of the sugar in food processor for 2 min., then add 1½ cups of the water and pulverize 2 min.

more. In pan, combine zest with remaining sugar, bring to simmer and swirl pan until sugar dissolves. Remove from heat. Add juice and remaining water, and chill. Whisk in egg whites and freeze according to instructions. Pour a big spoonful of iced aquavit over each serving. Makes 2 quarts.



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