Meyer lemon sherbet

Yield: 10 Servings

Measure Ingredient
1 cup Meyer Lemon Juice
1 tablespoon Lemon peel; grated
1 \N Envelope unflavored gelatin
1 cup Sugar
¾ cup Milk; skim

Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel; set aside.

Combine gelatin and ¼ cup cold water; set aside until gelatin is softened, about 5 minutes.

In a 3-quart pan over high heat, bring sugar and 1 cup water to a boil.

Reduce heat and simmer until sugar is dissoved, about 1m minutes.

Stiri in gelatin, lemon peel and juice, and milk (mixture may look curdled). Place pan in a bowl of ice water and stir often until cold, 8 to 10 minutes.

Freeze mixture in an ice cream maker according to manufacturer's directions.

Serving Ideas : Garnish with lemon sprigs and serve with fat-free Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@...> on Jul 13, 1997

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