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Lemon Sherbet

Healthycooking's picture
  Unflavored gelatin 1 Tablespoon
  Skim milk 1⁄2 Cup (8 tbs)
  Skim milk 1 1⁄2 Cup (24 tbs), evaporated
  Sugar 1 Cup (16 tbs)
  Salt 1⁄8 Teaspoon
  Lemon peel 1 Teaspoon, grated
  Lemon juice 1⁄2 Cup (8 tbs)
  Egg whites 2 , stiffly beaten

1) In 1/2 cup of skim milk, soften the gelatin.
2) In a pan, heat the evaporated milk with the sugar and salt.
3) Add the softened gelatin and stir until dissolved.
4) Cool thoroughly.
5) Gradually add the lemon peel and juice to the cooled gelatin mixture, stirring constantly.
6) Pour the mix into ice cube trays.
7) Place in the freezer, till it turns mushy.
8) Now, remove from the freezer and fold in the stiffly beaten egg whites.
9) Return to the freezer until firm.
10) Remove and transfer to a chilled bowl. Beat until fluffy.

11) Refreeze and serve chilled.

Recipe Summary

Difficulty Level: 
Preparation Time: 
20 Minutes
Cook Time: 
10 Minutes
Ready In: 
30 Minutes

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Average: 4.3 (20 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 262 Calories from Fat 2

% Daily Value*

Total Fat 0.24 g0.37%

Saturated Fat 0.14 g0.69%

Trans Fat 0 g

Cholesterol 2.3 mg0.8%

Sodium 152.7 mg6.4%

Total Carbohydrates 59 g19.6%

Dietary Fiber 0.25 g1%

Sugars 56.7 g

Protein 9 g17.8%

Vitamin A 0.3% Vitamin C 28%

Calcium 15% Iron 0.69%

*Based on a 2000 Calorie diet

Lemon Sherbet Recipe