Lemon Sherbet Recipe
Ingredients
| Sugar | 1/2 Cup (16 tbs) | |
| Boiling water | 1/2 Cup (16 tbs) | |
| Unflavored gelatin | 1 | |
| Lemon juice | 1/4 Cup (16 tbs) | |
| Lemon juice | 1/3 Cup (16 tbs) | |
| 1 1/2 cups low-fat lemon yogurt | ||
| 1 teaspoon grated lemon rind | ||
| 3 to 4 drops yellow food coloring | ||
| Meringue powder | 1/4 Cup (16 tbs) | |
Directions
In a bowl, dissolve sugar in boiling water and set aside.
In a heat proof measuring cup, combine gelatin and 1/4 cup fresh lemon juice.
Place measuring cup in a pan of simmering water for 1 1/2 to 2 minutes, or until gelatin is dissolved.
Remove measuring cup from pan, and stir in 1/3 cup lemon juice.
Pour mixture into a bowl; whisk in yogurt, rind and food coloring.
Refrigerate until mixture is slushy.
Mix meringue powder into reserved sugar and water mixture.
Beat until soft peaks form.
Remove yogurt mixture from refrigerator.
Stir in half of meringue with rubber spatula, then fold in remainder.
Pour mixture into 11 x 7 inch pan and freeze until firm.
Remove from freezer 15 minutes before serving.
In a heat proof measuring cup, combine gelatin and 1/4 cup fresh lemon juice.
Place measuring cup in a pan of simmering water for 1 1/2 to 2 minutes, or until gelatin is dissolved.
Remove measuring cup from pan, and stir in 1/3 cup lemon juice.
Pour mixture into a bowl; whisk in yogurt, rind and food coloring.
Refrigerate until mixture is slushy.
Mix meringue powder into reserved sugar and water mixture.
Beat until soft peaks form.
Remove yogurt mixture from refrigerator.
Stir in half of meringue with rubber spatula, then fold in remainder.
Pour mixture into 11 x 7 inch pan and freeze until firm.
Remove from freezer 15 minutes before serving.
Chef
