| 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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