Lucky for us, Kelsy found a recipe for Lemon Sherbet in The Joy of Cooking! It was almost GAPS legal, so we decided to try it with honey instead of sugar and see what would happen. It took a little tinkering to get it right. My first try was, shall we say, perplexing.
My gelatin mixture got too hard too quickly but I proceeded anyway. I think I read the recipe wrong and put in two tablespoons instead of teaspoons. The result was a cross between jello and ice cream. Delicious, but a little weird. So of course, I had to try it again. Now I’ve got it right!
Lemon Sherbet for GAPS
- 1/4 cup water
- 2 tsp gelatin
- 2 1/2 cups water
- 1/2 cup honey
- 3/4 cup lemon juice
- 2 egg whites
- Combine gelatin in 1/4 cup cold water.
- Bring honey and remaining water to a boil over medium-high heat. Reduce to medium heat, cover, and boil undisturbed for another 5 minutes.
- Disolve the gelatin mixture in the hot syrup, transfer to the refrigerator to cool.
- Add 3/4 cup lemon juice to the syrup. If it is not yet cool, return to the refrigerator.
- Separate your eggs and whisk your eggs until the stiff peak stage, but not so much that they are dried out.
- When syrup is no longer warm, stir it into your egg whites. They won’t stay folded together until it gets chilled during the freezing/churning process.
- Transfer the mixture into your ice cream maker (we use an attachment for our stand mixer) and churn until desired consistency, or still freeze.
- To still freeze, put the mixture in your mold and then put it in your freezer. Check periodically. When it is sludgy, stir it, then continue to freeze.
This post is part of Monday Mania, Fat Tuesday, Scratch’ Cookin’ Tuesday, Traditional Tuesdays, Real Food Wednesday, Frugal Days, Sustainable Ways, Allergy Free Wednesday, Slightly Indulgent Tuesday, Waste Not Want Not