| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Desserts, Do ahead, Frozen dess | 10 | Servings | |
INGREDIENTS
| 1 | c | Meyer Lemon Juice |
| 1 | tb | Lemon peel; grated |
| 1 | Envelope unflavored gelatin | |
| 1 | c | Sugar |
| 3/4 | c | Milk; skim |
INSTRUCTIONS
Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel; set aside. Combine gelatin and 1/4 cup cold water; set aside until gelatin is softened, about 5 minutes. In a 3-quart pan over high heat, bring sugar and 1 cup water to a boil. Reduce heat and simmer until sugar is dissoved, about 1m minutes. Stiri in gelatin, lemon peel and juice, and milk (mixture may look curdled). Place pan in a bowl of ice water and stir often until cold, 8 to 10 minutes. Freeze mixture in an ice cream maker according to manufacturer's directions. Serving Ideas : Garnish with lemon sprigs and serve with fat-free Posted to MC-Recipe Digest V1 #670 by hurlbert <[email protected]> on Jul 13, 1997
A Message from our Provider:
“Christian ARE better BECAUSE they are forgiven.”