Desserts Frozen: Lemon Sherbet 01 by Recipe Cottage

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	Lemon Sherbet 01

		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