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Fresh Lemon Sherbet

4 large lemons-enough to make 1/2 scant cup of zests and 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

Remove the zest from the lemons with a vegetable peeler. To extract
their flavour, pulverize them 2 minutes with 1 cup 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
and bring to a simmer, stirring 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 cooled. Whisk in the
egg whites and freeze according to your machine directions.

Scoop a ball or two or sherbet into a 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. Enough for 12 servings.

Candied Lemon Peel

zests from 4 large lemons, 3 oranges or 2 grapefruit
1 cup sugar
1/3 cup water

Remove the zests with a 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
and set aside. Bring the sugar and water to the simmer in the
saucepan and when the sugar has dissolved completely, cover the
pan tightly and boil until the 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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