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"What I like to drink most is wine that belongs to others."--Diogenes , 320 BC, Greek philosopher

Lemon Sherbet Recipe

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This recipe for Lemon Sherbet is from Food for the Soul, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
2/3 c freshly squeezed lemon juice (3 lemons)
1 tsp grated lemon peel
1 (.25 oz) envelop unflavored gelatin
4 Tbsp cold water
1 1/2 c sugar
few grains salt
3 c milk
2 c whipping cream
VARIATION
Use lime instead
Directions:
Directions:
NOTE: I would zest the lemons and add zest to the mixture to intensify the lemon flavor.
In cream can, dissolve gelatin in water. Add remaining ingredients and stir. Process according to directions of your ice cream maker.

TIPS for making ice cream: You will layer ice and salt around the cream can. Don't skimp on salt, it makes the ice melt and pulls the heat from the cream mixture.

For my Waring Ice cream parlor the directions are: use 4 trays ice cubes, one standard 26 oz box of ordinary table salt, two cups of water. Load cream can and place in ice cream maker. Start the motor. Pour in 1 cup of cold water, one layer of ice cubes one cube deep, sprinkle 6 tablespoons of salt. Repeat layers until full. Sprinkle on any remaining salt and slowly pour the remaining cup of water over. Process until the ice cream is done (motor begins to labor and slow down). Remove Dasher. To Harden: Remove cream can, stir to blend together. Pack down to remove air pockets, cover with plastic wrap and snap lid back on. Place in freezer for 1 to 2 hours.

 

 

 

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