August 07, 2017
Desserts, Freezer, Dairy,
Fruit, Lemon, Budget-Friendly, Easy/Beginner Cooking, Make-Ahead, No-Cook, July 4th, Labor Day, Summer, Gluten-Free, No Eggs, Vegetarian, Make it from scratch, Kosher Dairy more
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"These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather."
Sherbet maybe frozen in half or whole lemons. For halves, cut larges lemons in half squeeze juice and scrape out all the pulp, using a grapefruit spoon. For whole lemons, cut a slice from the top, loosing the pulp with a grapefruit knife and scoop it out. Strain through a sieve, pressing the pulp to extract all the juice. Reserve juice. Place the lemon shells in cake pan, cover with a plastic wrap and refrigerate.
To prepare sherbet, combine 1 cup water and ¾ cup sugar and bring to boil in a saucepan. Simmer 5 minutes and let cool. Add salt, cream, juice and rind. Pour into freezer tray or shallow metal pan. Freeze until almost firm. Beat smooth with a mixer.
Beat egg whites to soft peaks, fold into lemon mixture thoroughly. Freeze again until firm enough to mound from a spoon. Spoon into lemon shells. Place in a cake pan, cover with a plastic wrap and freeze until firm.
Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.
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