posted by Nancy K 05-13-98 7:41 AM
Lemon and Mint Sherbet
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 freshly grated lemon zest
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. Makes about 1 quart, for 8 servings.