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Ingredients

  • 1 packet (.25-ounce) unflavored gelatin
  • 1/2 cup cold water
  • 3 cups whole milk, divided
  • 1 cup sugar
  • 1/4 teaspoon salt
  • 3/4 cup fresh lemon juice
  • 1 tablespoon finely grated lemon zest
  • 1/2 teaspoon vanilla extract

Instructions

  1.  Sprinkle gelatin over water in small bowl; set aside 5 minutes to soften.
  2. Warm 1 1/2 cups milk in medium saucepan over medium heat until small bubbles form around the edge. Stir in sugar and salt; remove from heat. Stir in gelatin mixture. Cool 5 minutes.
  3. Pour milk mixture into a blender or food processor. Add remaining milk, lemon juice, lemon zest and vanilla (mixture will look curdled); blend or process until smooth.
  4. Pour into large container, cover, and refrigerate at least 2 hours or up to 2 days. Pour mixture into the canister of an ice-cream freezer; freeze according to manufacturer’s instructions.
Recipe by Bruce Weinstein and Mark Scarbrough.

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The recipe was originally published as Lemon Sherbet on Relish.com

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