Lemon And Mint Sherbet Recipe
Servings: 1
Ingredients
- 1/4 c. Fresh mint leaves, (about 20)
- 2 3/4 c. Skim lowfat milk, (I'm going to use the fat free Pesachdik coffee whitener)
- 3/4 c. Sugar
- 3/4 c. Fresh lemon juice
- 2 tsp Freshly grated lemon zest
Directions
- 1. In a large saucepan, combine mint, lowfat milk and sugar. Stir over medium heat till sugar dissolves, about 3 min. Transfer to a large glass measuring c. or possibly bowl. Cover with plastic wrap and chill till chilled, at least 1 hour, or possibly overnight.
- 2. Pour sherbet base into a food processor or possibly blender, and pulse briefly to chop mint. Add in lemon juice and zest and pulse to blend.
- 3. Freeze mix in a shallow, nonreactive pan till solid, about 6 hrs.
- Break into chunks and pulse in a food processor till smooth. Serve immediately, or possibly transfer to a chilled bowl and freeze for 1 to 2 hrs.
- This will keep in freezer in an airtight container for up to 4 days. Let soften in the 'fridge for 30 min before scooping.
- Makes about 1 qt, for 8 servings.
Adding to Planner
Nutrition Facts
| Amount Per Recipe | %DV |
|---|---|
| Recipe Size 1020g | |
| Calories 861 | |
| Calories from Fat 5 | 1% |
| Total Fat 0.62g | 1% |
| Saturated Fat 0.36g | 1% |
| Trans Fat 0.0g | |
| Cholesterol 13mg | 4% |
| Sodium 288mg | 12% |
| Potassium 1330mg | 38% |
| Total Carbs 200.61g | 53% |
| Dietary Fiber 1.8g | 6% |
| Sugars 188.72g | 126% |
| Protein 23.77g | 38% |
