Meyer Lemon Sherbet

Recipe

Preparation

Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel; set aside.
Combine gelatin and 1/4 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 cookies.

Ingredients

1 cup Meyer Lemon Juice
1 tablespoon lemon peel , grated
1 envelope unflavored gelatin
1 cup sugar
3/4 cup milk, skim

Love Making Tips - Sweets and desserts | Sherbets [1]

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