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Print this Recipe    Lemon Mint Sherbet

Lemon and Mint Sherbet

1/4 cup fresh mint leaves (about 20)
2 3/4 cups 1% or skim milk
3/4 cup sugar
3/4 cup fresh lemon juice
2 tsp. freshly grated lemon zest

In a large saucepan, combine mint, milk and sugar. Stir over medium
heat until sugar dissolves, about 3 minutes. Transfer to a large
glass measuring cup or bowl. Cover with plastic wrap and refrigerate
until chilled, at least 1 hour or overnight.

Pour sherbet base into a food processor or blender and pulse briefly
to chop mint. Add lemon juice and zest and pulse to blend.

Transfer mixture to an ice cream maker and freeze according to
manufacturer's directions. Alternatively, freeze mixture in a
shallow, nonreactive metal pan until solid, about 6 hours. Break
into chunks and pulse in a food processor until smooth.

Serve immediately, or transfer to a chilled bowl and freeze for 1
to 2 hours for a firmer texture.

Makes about 1 quart, for 8 servings.

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