| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Jewish | 1 | Servings | |
INGREDIENTS
| 1/4 | c | Fresh mint leaves; (about 20) |
| 2 3/4 | c | Skim milk; (I'm going to use the fat free Pesachdik coffee whitener) |
| 3/4 | c | Sugar |
| 3/4 | c | Fresh lemon juice |
| 2 | ts | Freshly grated lemon zest |
INSTRUCTIONS
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@bellsouth.net> on Mar 30, 1998
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