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Name: Lemon and Mint Sherbet
Prep time: 30 min
Cook time: 1 h
Total time: 1 h 30 min
Yield: 1
Cuisine: American
Ingredients: 3/4 c Sugar; 2 ts Freshly grated lemon zest; 1/4 c Fresh mint leaves; (about; 3/4 c Fresh Lemon Juice

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INGREDIENTS

3/4 c Sugar
2 ts Freshly grated lemon zest
1/4 c Fresh mint leaves; (about
3/4 c Fresh Lemon Juice

Servings

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 on Mar 30, 1998

NOTES

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Lemon and Mint Sherbet

3/4 c Sugar
2 ts Freshly grated lemon zest
1/4 c Fresh mint leaves; (about
3/4 c Fresh Lemon Juice

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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Nutrition

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Serving Size: 1 Serving (724g)
Recipe Makes: 1 Servings

Calories: 1810
Calories from Fat: 0 (0%)

Amt Per Serving		% DV

	Total Fat 0g	0 %
	Saturated Fat 0g	0 %
	Monounsaturated Fat 0g
	Polyunsanturated Fat 0g
Cholesterol 0mg		0 %
Sodium 2.7mg		0 %
Potassium 349.4mg		9 %
Total Carbohydrate 473.6g		139 %
	Dietary Fiber 1.1g	4 %
	Sugars, other 472.5g
Protein 1g		1 %
Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.

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Calories per serving: 1810

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