Lemon And Mint Sherbet

Grrrrrgh!
Course : Sherbet
From: HungryMonster.com
Serves: 1
 

Ingredients:

1/4 cup fresh mint leaves -- (about 20)
2 3/4 cups 1% or skim milk
3/4 cup sugar
3/4 cup lemon juice
2 teaspoons lemon zest -- freshly grated
 

Preparation:

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. ( The sherbet base will keep in the refrigerator for up to 2 days.) Pour sherbet base into a food processor or blender and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend. Transfer mixture to an ice-cream maker and freeze according to manufacturers' directions. (Alternatively, freeze mixture in a shallow, nonreactive metal pan until solid, about 6 hours. Break into chunks and pulse in food processor until smooth.) Serve immediately, or transfer to a chilled bowl and freeze for 1-2 hours for a firmer texture. ( The sherbet will keep in an airtight container in the freezer for up to 4 days. Let soften in the refrigerator for 30 minutes before scooping.) Serving idea: Spoon sherbet into hollowed-out lemon halve

 

Nutritional Information:

639 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 168g Carbohydrate; 0mg Cholesterol; 10mg Sodium