Lemon Sherbet

By shelle

Tart and tangy.

Ingredients

• 1/2 cup (2 1/8 ounces) Lemon Juice Powder from King Arthur Flower
• 3/4 cup (5 1/4 ounces) sugar
• 1/2 cup ( 4 ounces) fresh lemon juice (about 2 lemons), chilled
• 2 cups (16 ounces) whole milk, very cold
• 1 tablespoon cornstarch (optional, for smoother consistency)

Preparation

Step 1

Combine the lemon juice powder and sugar in your blender. Pulse 8 to 10 times to combine. Add the cold lemon juice, milk and cornstarch to the blender, and blend for 30 seconds to combine. If using a bowl instead of a blender, whisk the lemon juice powder and sugar together thoroughly, then whisk in the liquid ingredients and cornstarch until completely combined. Pour the cold mixture into your ice cream machine and freeze according to the manufacturer's directions.

Yield: 1 quart