Lemon & Fresh Sorrel Sherbet

1. 1

   In a small bowl, sprinkle the gelatin over the lemon juice and let stand until softened, about 5 minutes.

2. 2

   In a medium saucepan, combine the sugar with 1 1/2 cups of water and bring to a boil.

3. 3

   Simmer over moderate heat until the sugar is dissolved, 2 to 3 minutes.

4. 4

   Remove from the heat and whisk in the lemon juice mixture.

5. 5

   Let cool completely, then refrigerate until well chilled, about 2 hours.

6. 6

   In a blender, combine the lemon mixture with the milk and sorrel and puree until almost smooth, about 30 seconds.

7. 7

   Strain the mixture through a fine sieve into a bowl and stir in the lemon zest.

8. 8

   Pour the sherbet mixture into an ice cream maker and freeze according to the manufacturers instructions.

9. 9

   Transfer to an airtight container, cover and freeze the sherbet until it is firm, at least 2 hours, before serving.

* Per serving · 4 servings · Values may vary.

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