Meyer Lemon Sherbet Recipe - Cooking Index
Meyer Lemon Sherbet Recipe - Cooking Index
| 1 cup | 237ml | Meyer lemon juice |
| 1 tablespoon | 15ml | Lemon peel - grated |
| 1 | Unflavored gelatin | |
| 1 cup | 198g / 7oz | Sugar |
| 3/4 cup | 177ml | Milk - skim |
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 dissolved, about 1m minutes.
Stir 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
Source:
Chile Heads list
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