Lemon Sherbet Recipe
Summary
Preparation Time20 MinCooking Time10 Min
Ready In30 MinDifficulty LevelEasy
Health IndexHealthyServings4
Interest GroupEveryday
Ingredients
| Unflavored gelatin | 1 | |
| Skim milk | 1/2 Cup (16 tbs) | |
| Skim milk | 1 1/2 Cup (16 tbs), evaporated | |
| Sugar | 1 Cup (16 tbs) | |
| Salt | 1/8 Teaspoon | |
| Lemon peel | 1 Teaspoon, grated | |
| Lemon juice | 1/2 Cup (16 tbs) | |
| Egg whites | 2 |
Directions
MAKING
1) In 1/2 cup of skim milk, soften the gelatin.
2) In a pan, heat the evaporated milk with the sugar and salt.
3) Add the softened gelatin and stir until dissolved.
4) Cool thoroughly.
5) Gradually add the lemon peel and juice to the cooled gelatin mixture, stirring constantly.
6) Pour the mix into ice cube trays.
7) Place in the freezer, till it turns mushy.
8) Now, remove from the freezer and fold in the stiffly beaten egg whites.
9) Return to the freezer until firm.
10) Remove and transfer to a chilled bowl. Beat until fluffy.
SERVING
11) Refreeze and serve chilled.
1) In 1/2 cup of skim milk, soften the gelatin.
2) In a pan, heat the evaporated milk with the sugar and salt.
3) Add the softened gelatin and stir until dissolved.
4) Cool thoroughly.
5) Gradually add the lemon peel and juice to the cooled gelatin mixture, stirring constantly.
6) Pour the mix into ice cube trays.
7) Place in the freezer, till it turns mushy.
8) Now, remove from the freezer and fold in the stiffly beaten egg whites.
9) Return to the freezer until firm.
10) Remove and transfer to a chilled bowl. Beat until fluffy.
SERVING
11) Refreeze and serve chilled.
Chef
