Lemon Sherbet - cooking recipe

Ingredients

1 1/4 c. sugar
3 c. milk or 1 1/2 c. evaporated milk and 1 1/2 c. water
1/4 c. lemon juice
1 tsp. grated lemon rind
1/4 tsp. salt
2 tsp. plain unflavored gelatin
1 Tbsp. cold water

Preparation

Add sugar to warmed milk and stir until dissolved, then add lemon juice, rind and salt.
Soak gelatin in the cold water for 5 minutes, place over boiling water and heat until gelatin is dissolved, while stirring.
Then add to first mixture while stirring.
Pour into the freezing tray of refrigerator with temperature control at coldest setting, and freeze until firm, about 1 inch in from edge of tray.
Stir and whip with a fork until smooth.
Freeze until firm.
A half hour before serving, stir and whip again with a fork until smooth.