Meyer Lemon Sherbet

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