Frozen Lemon Sherbet In Lemon Shells
Recipe: #27254
August 07, 2017
Categories: Desserts, Lemon, July 4th, Labor Day, No Eggs, Vegetarian, Make it from scratch, , more
"These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather."
Original is 8 servings
Ingredients
Nutritional
- Serving Size: 1 (159.8 g)
- Calories 162.8
- Total Fat - 3.4 g
- Saturated Fat - 1.9 g
- Cholesterol - 10.4 mg
- Sodium - 16.6 mg
- Total Carbohydrate - 36.7 g
- Dietary Fiber - 3.3 g
- Sugars - 28 g
- Protein - 1.9 g
- Calcium - 51.4 mg
- Iron - 0.7 mg
- Vitamin C - 63.3 mg
- Thiamin - 0.1 mg
Step by Step Method
Step 1
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.
Step 2
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.
Step 3
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.
Step 4
Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.
Tips
No special items needed.
0 Reviews
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