The sherbets of my childhood were of the store-bought variety, tasty enough but overly sweet and filled with various artificial additives, the most obvious being the food coloring. If you have an ice cream maker, you can make your own frozen desserts using all wholesome ingredients.
Lower in fat than ice cream, sherbet makes a most refreshing summer dessert. Needs no embellishment, but fancy it up if you like with a handful of fresh blueberries. With no cooking involved, it’s a dessert you can make without heating up the kitchen—or the cook!
Makes about 5 cups
1 tablespoon finely grated lemon zest
1/2 cup freshly squeezed lemon juice
3/4 cup sugar, divided
1 1/2 teaspoons unflavored gelatin
1/2 cup boiling water
1/2 cup heavy whipping cream
1 1/2 cups reduced fat (2%) milk
- Zest and juice lemons.
- In 1- or 2-quart glass measure (the spout will make pouring into the machine easier), stir together 1/4 cup sugar, gelatin and salt. Stir in boiling water, stirring until dissolved. Stir in lemon juice, zest and remaining sugar, stirring until dissolved. Stir in cream, blending well. Stir in milk; cover and refrigerate until well chilled, at least 4 hours or overnight.
- Assemble the Cuisinart ICE-21 Frozen Yogurt-Ice Cream-Sorbet Maker; turn it on. While it is running, pour the chilled mixture through the spout. Let mix until thickened, about 15 to 20 minutes. Or follow the directions for whichever brand ice cream maker you have.
- Transfer the soft sherbet to a freezer-safe airtight container, and place in freezer for at least 4 hours.