Fresh Lemon Sherbet

* Exported from MasterCook *

Fresh Lemon Sherbet

Recipe By : The Way to Cook, Julia Child, Alfred A. Knopf
Serving Size : 1 Preparation Time :0:00
Categories :
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
4 Large lemons-enough to -- (4 to 6)
make 1/2 scant cup of zests
And Juice (Yellow Part Of Peel Only)
1 Cup juice
2 1/2 Cups sugar
4 Cups water
2 egg whites lightly beaten into a
foam with 1/8 tsp of salt
1 Cup or so iced aquavit (2 hours in
the freezer)
Candied lemon peel -- Optional
Special Equipment Suggested:
A Vegetable Peeler,An Electric
blender--more efficient for this
puree than the food processor
A 2 Quart Saucepan With Tight
fitting cover -- an ice cream scoop;
a mixing bowl with a tray
ice cubes and water to cover them. For a
quick chill
chilled goblets.
The sherbet. Remove the zest from the
lemons with the vegetable
peeler.To extract their flavour -- pulverize them 2
minutes with 1
1 Cup the sugar in the electric blender -- add 1 1/2 cups of
the
water and pulverize 2 minutes more.
Pour into the saucepan -- add the rest of the
sugar, bring to the
simmer -- swirl the pan by
its handle for several seconds, until
you are sure the sugar has completely
dissolved. Remove from
heat. Pour in the cup of lemon juice and
the rest of the water
well chilled. -- stir for several
minutes over the ice cubes and water
until
Whisk in the egg whites -- and freeze
according to your machine
directions.
1 Serving : The moment of serving -- scoop a ball or two
or sherbet
into each chilled goblet -- pour around it a
big spoonful of
aquavit -- and if you wish,
fork out a half dozen strands of the
candied peel for decoration.
Special Note:
Candied citrus peel is a charming edible
decoration for
sherbets -- puddings, and many
fruit desserts. Once made,
refrigerate in a covered jar where it will
keep for weeks.
Enough for 12 servings
The zests (coloured part of peel only)
4 Large fine lemons -- 3 oranges
or 2 grapefruit
1 Cup sugar
1/3 Cup wateR
Special Equipment Suggested:
A vegetable peeler -- a 6-cup saucepan
with tight-fitting cover
Remove the zests with the vegetable peeler
and cut them into
neat julienne strips 1 1/2 inches long and
less than 1/8 inch
wide.Simmer in 1 quart of water 6 minutes -- drain,
rinse in
cold water -- set aside. Bring
the sugar and water to the simmer
1 In the saucepan -- and when the sugar
has dissolved completely,
cover the pan tightly and boil for a -- until the
moment or two
last drops of syrup to fall from the end
of a metal spoon
form a thread. Remove from heat -- stir in the peel,
let
steep for an hour -- and it is ready to
use.
For 2 quarts -- serving 10 to 12



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