*  Exported from  MasterCook  *

                 	Fresh Lemon Sherbet

Recipe By     : The Way to Cook, Julia Child, Alfred A. Knopf
Serving Size  : 1    Preparation Time :0:00
Categories    :
  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
   4      Large         lemons-enough to -- (4 to 6)
                        make 1/2 scant cup of zests
                        And Juice (Yellow Part Of Peel Only)
   1      Cup           juice
   2 1/2  Cups          sugar
   4      Cups          water
   2                    egg whites lightly beaten into a
                        foam with 1/8 tsp of salt
   1      Cup           or so iced aquavit (2 hours in
                        the freezer)
                        Candied lemon peel -- Optional
                        Special Equipment Suggested:
                        A Vegetable Peeler,An Electric
                        blender--more efficient for this
                        puree than the food processor
                        A 2 Quart Saucepan  With Tight
                        fitting cover -- an ice cream scoop;
                        a mixing bowl with a tray
                        ice cubes and water to cover them. For a
                        quick chill
                        chilled goblets.
                        The sherbet.  Remove the zest from the
                        lemons with the vegetable
                        peeler.To extract their flavour -- pulverize them 2
                        minutes with 1
   1      Cup           the 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.
   1      Serving       :  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.
                        Special 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.
                        Enough for 12 servings
                        The zests (coloured part of peel only)
   4      Large         fine lemons -- 3 oranges
                        or 2 grapefruit
   1      Cup           sugar
     1/3  Cup           wateR
                        Special Equipment Suggested:
                        A vegetable peeler -- a 6-cup saucepan
                        with tight-fitting cover
                        Remove the zests with the vegetable peeler
                        and cut them into
                        neat julienne strips 1 1/2 inches long and
                        less than 1/8 inch
                        wide.Simmer in 1 quart of water 6 minutes -- drain,
rinse in
                        cold water -- set aside.  Bring
                        the sugar and water to the simmer
   1      In            the saucepan -- and when the sugar
                        has dissolved completely,
                        cover the pan tightly and boil for a -- until the
                        moment or 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 an hour -- and it is ready to
                        use.
                        For 2 quarts -- serving 10 to 12



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