Recipe - Meyer Lemon Sherbet

1 cup Meyer Lemon Juice
1 tablespoon Lemon peel; grated
1 Envelope unflavored gelatin
1 cup Sugar
Three fourths cup Milk; skim

Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel; set
aside.

Combine gelatin and One fourth cup cold water; set aside until gelatin is
softened, about 5 minutes.

In a 3quart 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 fatfree

Posted to MCRecipe Digest V1 #670 by hurlbert hurlbert@concentric.net on
Jul 13, 1997