Lemon Sherbet
- 1 dozen lemons
- 6 quarts boiling water
- 3 lbs sugar
- 1 quart milk
- 3 Tbsps arrowroot or cornstarch
- 6 egg whites, very lightly beaten
Take the lemons and squeeze out the juice and then slice the rind. Pour boiling water over the rind.
Mix the sugar with the lemon juice and rind. Be careful to remove all the seed and most of the rind, leaving only a few slices to make the dish look pretty.
Bring the milk to a boil, thickened with arrowroot or cornstarch.
After the lemonade begins to freeze, stir in the thickened milk and the beaten egg whites.
Mix the sugar with the lemon juice and rind. Be careful to remove all the seed and most of the rind, leaving only a few slices to make the dish look pretty.
Bring the milk to a boil, thickened with arrowroot or cornstarch.
After the lemonade begins to freeze, stir in the thickened milk and the beaten egg whites.
Submitted by Feb 7, 2010
15 min 30 min 45 min
15 min 30 min 45 min