FROZEN LEMON SHERBET IN LEMON SHELLS
These are wonderful. Light and tart, they are a great finish off to any meal. Especially nice in warm weather.
Provided by Alia55
Categories Frozen Desserts
Time 4h20m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- 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.
- 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.
- 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.
- Decorate with green leaves and drizzle sherbet with an orange liqueur if desired.
Nutrition Facts : Calories 290.3, Fat 6.2, SaturatedFat 3.6, Cholesterol 19.8, Sodium 81.8, Carbohydrate 65.6, Fiber 5.3, Sugar 50.9, Protein 4
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love
