Lemon and mint sherbet

1 Servings

Ingredients

Quantity Ingredient
¼ cup Fresh mint leaves; (about 20)
2¾ cup Skim milk; (I'm going to use the fat free Pesachdik coffee whitener)
¾ cup Sugar
¾ cup Fresh lemon juice
2 teaspoons Freshly grated lemon zest

Directions

This recipe is from "Eating Well" Magazine, April, 1998.

1. In a large saucepan, combine mint, milk and sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour, or overnight.

2. Pour sherbet base into a food processor or blender, and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend.

3. Freeze mixture in a shallow, nonreactive pan until solid, about 6 hours.

Break into chunks and pulse in a food processor until smooth. Serve immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours.

This will keep in freezer in an airtight container for up to 4 days. Let soften in the 'fridge for 30 minutes before scooping.

Makes about 1 quart, for 8 servings.

110 calories/serving.

Posted to JEWISH-FOOD digest by Barry & Shelley Shub <shubbse@...> on Mar 30, 1998

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