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Print this Recipe    Citrus Sherbets

Fresh Lemon Sherbet(2 quarts)

4-6 lrg. lemons(enough for 1/2 cup zest and 1 cup juice)
2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit(2 hrs. in freezer)

Pulverize zest with 1 cup of the sugar in food processor for 2
min., then add 1 1/2 cups of the water and pulverize 2 min. more.
In pan, combine zest with remaining sugar, bring to simmer and
swirl pan until sugar dissolves. Remove from heat. Add juice and
remaining water, and chill. Whisk in egg whites and freeze according
to instructions.

Pour a big spoonful of iced aquavit over each serving. Serve with
candied citrus peel.


Fresh Orange Sherbet

Follow general directions for lemon sherbet. But substitute:

5-6 lrg. navel oranges for the lemons
1 quart orange juice for the lemon juice and water

Puree only half the zests with sugar.(Reserve the rest to be
candied.) Complete the sherbet and serve with spoonful of iced
orange liqueur.


Fresh Grapefruit Sherbet

Follow general instructions for lemon sherbet. But substitute:

3-4 lrg. pink grapefruit for lemons

Puree half the zest for sherbet.(Reserve remaining to be candied.)
Cut grapefruit segments from dividing membranes. Add enough juice
to segments to make 1 quart--no water. Proceed with recipe and
serve with spoonful of iced kirsch.

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