Ingredients Jump to Instructions ↓

  1. 1 cup 237ml Meyer lemon juice

  2. 1 tablespoon 15ml Lemon peel - grated

  3. 1 Unflavored gelatin

  4. 1 cup 198g / 7oz Sugar

  5. 3/4 cup 177ml Milk - skim

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Ream juice from lemons (about 2 lbs. per cup of juice) and grate peel; set aside. Combine gelatin and 1/4 cup cold water; set aside until gelatin is softened, about 5 minutes. In a 3-quart pan over high heat, bring sugar and 1 cup water to a boil. Reduce heat and simmer until sugar is dissolved, about 1m minutes. Stir in gelatin, lemon peel and juice, and milk (mixture may look curdled). Place pan in a bowl of ice water and stir often until cold, 8 to 10 minutes. Freeze mixture in an ice cream maker according to manufacturer's directions. Serving Ideas : Garnish with lemon sprigs and serve with fat-free


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