** Percentage Daily Values are based on a
2000 calorie diet. *Nutritional Data from USDA SR21 Database. Nutritional information is estimated and may vary.
1. This recipe is from "Eating Well" Magazine, April, 1998.
2. In a large saucepan, combine mint, milk and sugar.
3. Stir over medium heat until sugar dissolves, about 3 minutes.
4. Transfer to a large glass measuring cup or bowl.
5. Cover with plastic wrap and refrigerate until chilled, at least 1 hour, or overnight.
6. Pour sherbet base into a food processor or blender, and pulse briefly to chop mint.
7. Add lemon juice and zest and pulse to blend. Freeze mixture in a shallow, nonreactive pan until solid, about 6 hours.
8. Break into chunks and pulse in a food processor until smooth.
9. Serve immediately, or transfer to a chilled bowl and freeze for 1 to 2 hours.
10. This will keep in freezer in an airtight container for up to 4 days.
11. Let soften in the 'fridge for 30 minutes before scooping.
12. Makes about 1 quart, for 8 servings. 110 calories/serving.
Comments on Lemon and Mint Sherbet Recipe:
Adding Comment...
Comment submitted for approval, it will be posted shortly.
Currently No Comments. Be the first to add a comment below!
Dietary Notes:
This recipe is very low-sodium with 41mg per serving, low-fat with 0.25g per serving, low-saturated fat with 0g per serving and low-cholesterol with 1.63mg per serving
This recipe is a good source of Vitamin C with 11% of your daily recommended intake per serving.
Food Allergy Information:
This recipe contains potential food allergens and will effect people with Lemon, Milk, Sulfites, Natural Sweeteners, Fructose Malabsorption, Citric Acid allergies.
Meal Type: 
Total Time: 
Cook Method:
Cuisine: 
Print this Recipe