Meyer Lemon Sherbet

Name: Meyer Lemon Sherbet
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 10
Cuisine: Global
Ingredients: 1 envelope unflavored gelatin; 907 grams (about Meyer lemons; 177 milliliters milk; 237 milliliters sugar

Meyer Lemon Sherbet might be a good recipe to expand your dessert repertoire. This recipe serves 10. Watching your figure? This gluten free recipe has 117 calories, 2g of protein, and 1g of fat per serving. Head to the store and pick up gelatin, meyer lemons, sugar, and a few other things to make it today. From preparation to the plate, this recipe takes around 45 minutes.

Instructions

Grate 1 tablespoon peel and ream 1 cup juice from lemons; set aside.

Ingredients you will need

Lemon

Juice

Combine gelatin and 1/4 cup cold water; set aside until gelatin is softened, about 5 minutes.

Ingredients you will need

Gelatin

Water

In a 2- to 3-quart pan over high heat, bring sugar and 1 cup water to a boil. Reduce heat and simmer until sugar is dissolved, about 1 minute.

Ingredients you will need

Sugar

Water

Equipment you will use

Frying Pan

Stir in gelatin, lemon peel and juice, and milk (mixture may look curdled).

Ingredients you will need

Lemon Peel

Gelatin

Juice

Milk

Place pan in a bowl of ice water and stir often until cold, 8 to 10 minutes.

Ingredients you will need

Water

Equipment you will use

Bowl

Frying Pan

Freeze mixture in an ice cream maker according to manufacturer's directions. (Or pour mixture into a metal 9- by 13-inch pan, cover airtight, and freeze until hard, about 3 hours. Then break into chunks with a spoon and whirl in a food processor until smooth.)

Ingredients you will need

Ice Cream