| 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 <hurlbert@concentric.net> on
Jul 13, 1997
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