Meyer lemon sherbet
10 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Meyer Lemon Juice |
| 1 | tablespoon | Lemon peel; grated |
| 1 | Envelope unflavored gelatin | |
| 1 | cup | Sugar |
| ¾ | cup | Milk; skim |
Directions
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