Recipe#8754

Title: Citrus Sherbets

Article: 5179 of rec.food.recipes 
 Newsgroups: rec.food.recipes 
 From: "Erik. A Speckman" especkma@reed.edu 
 Subject: Lemon/Orange/Grapefruit Sherbets 
 Message-ID: Pine.3.05.9307222116.D25293-b100000@romulus 
 Date: Thu, 22 Jul 1993 21:14:16 -0700 (PDT) 

*All of these can be served with candied citrus peel.
  
  
 Fresh Lemon Sherbet(2 quarts)
  
 4-6 lrg. lemons(enough for 1/2 cup zest and 1 cup juice)
 2 1/2 cups sugar
 4 cups water
 2 egg whites, beaten into foam with 1/8 tsp. salt
 1 cup iced aquavit(2 hrs. in freezer)
  
  
 Pulverize zest with 1 cup of the sugar in food processor for 2 min., then
 add 1 1/2 cups of the water and pulverize 2 min. more.  In pan, combine
 zest with remaining sugar, bring to simmer and swirl pan until sugar
 dissolves.  Remove from heat.  Add juice and remaining water, and chill. 
 Whisk in egg whites and freeze according to instructions.
  
 Pour a big spoonful of iced aquavit over each serving.
  
 Fresh Orange Sherbet
  
 Follow general directions for lemon sherbet.  But substitute:
  
 5-6 lrg. navel oranges for the lemons
 1 quart orange juice for the lemon juice and water
  
 Puree only half the zests with sugar.(Reserve the rest to be candied.) 
 Complete the sherbet and serve with spoonful of iced orange liqueur.
  
 Fresh Grapefruit Sherbet
  
 Follow general instructions for lemon sherbet.  But substitute:
  
 3-4 lrg. pink grapefruit for lemons
  
 Puree half the zest for sherbet.(Reserve remaining to be candied.)  Cut
 grapefruit segments from dividing membranes.  Add enough juice to segments
 to make 1 quart--no water.  Proceed with recipe and serve with spoonful of
 iced kirsch.