*  Exported from  MasterCook  *

                       Fresh Lemon Sherbet

Recipe By     : The Way to Cook, Julia Child
Serving Size  : 12   Preparation Time :0:00
Categories    : Sherbets

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      lg            Lemons -- up to 6, enough to
                        - make a scant 1/2 cup of zest
                        - and juice
   1      c             Juice
   2 1/2  c             Sugar
   4      c             Water
   2                    Egg whites -- lightly beaten
                        - into a foam with:
     1/8  ts            Walt
   1      c             Iced aquavit (approximate) --
                        - 2 hours in the freezer
                        Candied lemon peel (optional)
                        Special Equipment Suggested:
                        Vegetable peeler
                        Electric blender -- more
                        - efficient than the food
                        - processor
                        2 qt saucepan with tight
                        - fitting cover
                        Ice cream scoop
                        Mixing bowl with a tray
                        Ice cubes
                        Water -- to cover ice cubes
                        Chilled goblets
                        Candied Citrus Peel:
   4      lg            Lemons -OR-
   3                    Oranges -OR-
   2                    Grapefruit
   1      c             Sugar
     1/3  c             Water

Remove the zest from the lemons with the 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, bring to the
simmer, swirl the pan by its handle for several seconds, 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. Whisk in
the egg whites and freeze according to your machine directions.

The moment of serving scoop a ball or two or sherbet into each
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.

Yield: 12 Servings

Note: Candied citrus peel is a charming edible decoration for
sherbets, puddings, and many fruit desserts. Once made, refrigerate
in a covered jar where it will keep for weeks.

Candied Citrus Peel:

Remove the zests with the vegetable peeler and cut them into neat
julienne strips 1-1/2" long and less than 1/8" wide. Simmer in 1 qt
of water for 6 minutes, drain, rinse in cold water, 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 for until
two 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 1 hour, and
it is ready to use.


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