Lemon Sherbet [ice cream maker]
Servings: Approximately 4 cups [1 L]
IngredientsPreparation
  • 2 teaspoons [4.5 g] unflavored gelatin
  • 1/4 cup [60 mL] cold water
  • 1 cup [200 g] sugar
  • 2 cups [500 mL] water
  • 1 teaspoon [5 mL] grated lemon rind
  • 1 cup [250 mL] lemon juice
  • 1/4 cup [60 mL] milk
  • 2 egg whites
  • Sprinkle unflavored gelatin over cold water; set aside.
  • Mix together sugar and water into a casserole; cover and bring to a boil.
  • >Leave to simmer, without stirring, for 5 minutes.
  • Then mix swollen gelatin into boiling mixture, stirring until completely dissolved.
  • Leave to cool completely, then refrigerate mixture until really cold.
  • Then mix in grated lemon rind and lemon juice before mixing in milk.
  • Beat egg whites until stiff yet still wet.
  • Beat cold mixture, then fold in beaten egg whites.
  • Pour mixture into ice cream maker cylinder.
  • Process following manufacturer's instructions.