Fresh Lemon Sherbet Recipe

Posted by
Rate It!
Fresh Lemon Sherbet
Add your photo!
Ingredients
8
Count
Nutrition
112
Calories
Total time
50
Minutes
Comments Print recipe

Ingredients:

  • 4 -6 large lemons, enough to make 1/2 scant cup of zests (yellow part of peel only)
  • 2 1/2 cups sugar
  • 4 cups water
  • 2 egg whites , lightly beaten into a foam with
  • 1/8 tsp salt
  • 1 cup iced aquavit (2 hours in the freezer)

Directions:

  1. Special Equipment Suggested: A vegetable peeler;.
  2. An electric blender-more efficient for this puree than the food processor; a 2 quart saucepan with tight fitting cover; an ice cream scoop; a mixing bowl with a tray of ice cubes and water to cover them.
  3. For a quick chill; chilled goblets.
  4. The sherbet.
  5. Remove the zest from the lemons with the vegetable peeler.
  6. To extract their flavor, pulverize them 2 minutes with 1 cup of the sugar in the electric blender; add 1 1/2 cups of the water and pulverize 2 minutes more.
  7. Pour into the saucepan, add the rest of the sugar, bring to the simmer, swirl the pan by its handle for several seconds, until you are sure the sugar has completely dissolved.
  8. Remove from heat.
  9. Pour in the cup of lemon juice and the rest of the water; stir for several minutes over the ice cubes and water until well chilled.
  10. Whisk in the egg whites, and freeze according to your machine directions.
  11. Serving.
  12. The moment of serving, scoop a ball or two or sherbet into each chilled goblet, pour around it a big spoonful of aquavit, and if you wish, fork out a half dozen strands of the candied peel for decoration.
  13. Special Note: Candied citrus peel is a charming edible decoration for sherbets, puddings, and many fruit desserts.
  14. Once made, refrigerate in a covered jar where it will keep for weeks.
  15. The Candied Citrus Peel:.
  16. *The zests (colored part of peel only) of 4 large fine lemons.
  17. *3 oranges or 2 grapefruit.
  18. *1 cup sugar.
  19. *1/3 cup of water.
  20. Special Equipment Suggested: A vegetable peeler.
  21. A 6-cup saucepan with tight-fitting cover Remove the zests with the vegetable peeler and cut them into neat julienne strips 1 1/2 inches long and less than 1/8 inch wide.
  22. Simmer in 1 quart of water 6 minutes, drain, rinse in cold water, set aside.
  23. Bring the sugar and water to the simmer in the saucepan, and when the sugar has dissolved completely, cover the pan tightly and boil for a moment or two, until the last drops of syrup to fall from the end of a metal spoon form a thread.
  24. Remove from heat, stir in the peel, let steep for an hour, and it is ready to use.
Kitchen-Friendly View

Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 111.59 Kcal (467 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 37.09mg 2%
Potassium 63.76mg 1%
Total Carbs 28.65g 10%
Sugars 25.89g 104%
Dietary Fiber 0.73g 3%
Protein 0.85g 2%
Vitamin C 20.7mg 35%
Iron 0.2mg 1%
Calcium 16.1mg 2%
Amount Per 100 g
Calories 72.43 Kcal (303 kJ)
Calories from fat 0 Kcal
% Daily Value*
Total Fat 0g 0%
Sodium 24.07mg 2%
Potassium 41.39mg 1%
Total Carbs 18.6g 10%
Sugars 16.8g 104%
Dietary Fiber 0.47g 3%
Protein 0.55g 2%
Vitamin C 13.5mg 35%
Iron 0.2mg 1%
Calcium 10.4mg 2%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.

Tastes

  • salty
  • savory
  • bitter
  • sweet
Search recipes
by ingredients
Search
Construct & Analyze
Your Recipe
Analyze

Try this similar recipes

View More

Recipe Tags

Weightwatchers Points

  • 2.1
    Points
  • 3
    PointsPlus

Good Points

  • fat free,
  • saturated fat free,
  • very low sodium,
  • cholesterol free

Also Try

Share Recipe

Recipes▼
Search
Get Your Recipe of Health!
Follow RecipeOfHealth on Facebook!
Scroll to top