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Рецепт Lemon And Mint Sherbet

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Ингредиенты

Cost per recipe $5.77 view details
  • 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

Инструкции

  1. 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. 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. 3. Freeze mix in a shallow, nonreactive pan till solid, about 6 hrs.
  4. 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.
  5. This will keep in freezer in an airtight container for up to 4 days. Let soften in the 'fridge for 30 min before scooping.
  6. Makes about 1 qt, for 8 servings.

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%
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