Side Pannel
Meyer Lemon Sherbet
Ingredients List
- 1 c Meyer Lemon Juice
- 1 tb Lemon peel; grated
- 1 Envelope unflavored gelatin
- 1 c Sugar
- 3/4 c Milk; skim
Directions
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
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
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