KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.
Get Started - 100% free to try - join in 30 seconds
This Lemon Mint Sherbet is a shining example of Medrich's way with the processor. Instead of breaking out the ice cream maker, she's come up with an innovative method to make smooth, lemony sherbet by freezing the base and then whizzing it in the bowl of the food processor, aerating it, and then returning to the freezer to firm it up a bit more. It's bright, fresh, and even a little sparkly, and the best part is there's no need to dust off the ice cream maker.
About This Recipe
Yield: makes 3 1/3 cups
Active time: 30 minutes
Total time: 4 hours 30 minutes
Special equipment: strainer, food processor or blender
This recipe appears in: Bake the Book: Lemon Mint Sherbet
Ingredients
A very large handful of fresh mint leaves
1 cup (7 ounces) sugar
1/2 cup fresh lemon juice (from about 3 medium lemons; grate the zest before juicing
the lemons)
2 2/3 cups 1% or whole milk
1 1/2 teaspoons grated lemon zest (preferably organic or unsprayed)
|
1st Keep
 toreapage
|
Comments