Recipe - Lemon And Mint Sherbet

One fourth cup Fresh mint leaves; (about
20)
2 Three fourths cup Skim milk; (I'm going to use
the fat free Pesachdik
coffee whitener)
Three fourths cup Sugar
Three fourths cup Fresh lemon juice
2 teaspoon Freshly grated lemon zest

This recipe is from "Eating Well" Magazine, April, 1998.

1. In a large saucepan, combine mint, milk and sugar. Stir over medium heat
until sugar dissolves, about 3 minutes. Transfer to a large glass measuring
cup or bowl. Cover with plastic wrap and refrigerate until chilled, at
least 1 hour, or overnight.

2. Pour sherbet base into a food processor or blender, and pulse briefly to
chop mint. Add lemon juice and zest and pulse to blend.

3. Freeze mixture in a shallow, nonreactive pan until solid, about 6 hours.
Break into chunks and pulse in a food processor until smooth. Serve
immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours.

This will keep in freezer in an airtight container for up to 4 days. Let
soften in the 'fridge for 30 minutes before scooping.

Makes about 1 quart, for 8 servings.
110 calories/serving.

Posted to JEWISHFOOD digest by Barry & Shelley Shub
shubbse@bellsouth.net on Mar 30, 1998