Free Recipe Meyer Lemon Sherbet
Recipe Type: D Recipes
Recipe Preparation: boil
Cooking Ingredients for Meyer Lemon Sherbet Recipe
1 c Meyer Lemon Juice
1 tb Lemon peel; grated
1 Envelope unflavored gelatin
1 c Sugar
3/4 c Milk; skim
Meyer Lemon Sherbet 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 Posted to MC-Recipe Digest V1 #670 by hurlbert <hurlbert@concentric.net> on Jul 13, 1997
Cooking Temperature:
Recipe Serves: 10
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