Frozen Lemon Sherbet in Lemon Shells
photo by Alia55
- Ready In:
- 4hrs 20mins
- Ingredients:
- 9
- Serves:
-
4
ingredients
- 4 large lemons
- 177.44 ml sugar
- 0.25 ml salt
- 118.29 ml light cream
- 118.29 ml lemon juice
- 9.85 ml lemon rind, grated
- 2 egg whites
- 59.14 ml sugar
- orange liqueur (optional)
directions
- 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.
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RECIPE SUBMITTED BY
Alia55
Canada
After several floods to my basement, I am starting to input all of the many many recipes that I've been collecting for years. I didn't realize just how many I had saved up... must make note to self.. step away from the cookbooks!