Lemon-Ginger Sherbet

You’ll find this homemade sherbet is icier and more granular in texture than a purchased product, making it oh-so refreshing on a hot, sun-drenched day.

Prep Time: 20 minutes
Freezing Time: about 4 hours
Standing Time: 10 minutes
Yield: 6 servings

1 teaspoon unflavored gelatin
2 teaspoons finely shredded lemon peel
½ cup freshly squeezed lemon juice
1½ cups boiling water
½ cup Splenda®, granulated
¾ cup fat-free or lowfat milk
3 tablespoons finely chopped crystallized ginger


  1. Sprinkle dry gelatin over lemon juice in medium bowl; let stand for 1 minute. Stir in boiling water, granulated sweetener and ginger until sweetener is dissolved. Stir in lemon peel and milk (mixture will look curdled).
  2. Pour mixture into an 8 x 8 x 2-inch baking pan or dish. Cover and freeze about 30 minutes or until edges are frozen and slushy. Using a fork, stir to distribute frozen shards. Continue freezing and stirring every 20 to 30 minutes until almost frozen mixture forms a mass of fluffy shards. (If mixture becomes too frozen, let stand at room temperature about 3 minutes, then chop into chunks and purée until finely chopped but not melted.)
  3. Spoon into dessert dishes.

Per Serving (½ cup):
calories: 45; 0 calories from fat
total fat: 0 g; 0 g saturated fat, 0 g trans fat
cholesterol: 0 mg
sodium: 20 mg
total carbohydrates: 11 g
fiber: 0 g
sugars: 4 g
protein: 2 g
vitamins: vitamin A (4% DV), vitamin C (20% DV)
minerals: calcium (6% DV), iron (2% DV)
exchanges: 1 lowfat milk


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