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Receta Lemon And Mint Sherbet
by Global Cookbook

Lemon And Mint Sherbet
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Ingredientes

  • 1/4 c. Fresh mint leaves, (about 20)
  • 2 3/4 c. Skim lowfat milk, (I'm going to use the fat free Pesachdik coffee whitener)
  • 3/4 c. Sugar
  • 3/4 c. Fresh lemon juice
  • 2 tsp Freshly grated lemon zest

Direcciones

  1. In a large saucepan, combine mint, lowfat milk and sugar. Stir over medium heat till sugar dissolves, about 3 min. Transfer to a large glass measuring c. or possibly bowl. Cover with plastic wrap and chill till chilled, at least 1 hour, or possibly overnight.
  2. Pour sherbet base into a food processor or possibly blender, and pulse briefly to chop mint. Add in lemon juice and zest and pulse to blend.
  3. Freeze mix in a shallow, nonreactive pan till solid, about 6 hrs.
  4. Break into chunks and pulse in a food processor till smooth. Serve immediately, or possibly transfer to a chilled bowl and freeze for 1 to 2 hrs.
  5. This will keep in freezer in an airtight container for up to 4 days. Let soften in the 'fridge for 30 min before scooping.
  6. Makes about 1 qt, for 8 servings.