Sherbet

• 3/4 cup crushed fruit
• 1/4 cup lemon juice
• 3/4 cup sugar
• 1 tsp unflavored gelatin
• 2 Tbsp cold water
• 1/4 cup boiling water
• 1/2 cup heavy cream

1. Mix first three ingredients and let stand until syrup forms.
2. Soften the gelatin in the cold water, then dissolve into boiling water. Add gelatin to fruit mixture, stirring slowly.
3. Freeze 1 hour either in freezer-safe dish or trays (I just stuck the mixing bowl in the freezer for an hour).
4. Remove partially frozen mixture from freezer and put in a chilled bowl (see, if you use your original bowl, it's already chilled! *And* you don't have to dirty another dish! :) )
5. Whip cream until stiff. Beat fruit mixture until creamy and frothy then fold in the whipped cream.
6. Return to freezer tray (again, I just used the same Pyrex mixing bowl).
7. Freeze until firm, stirring occasionally (3-4 hours).
8. Tip: I always doubled or quadrupled this to make lots. 1 quart doesn't go far for 5 people.

lemon juice, sugar, unflavored gelatin, cold water, boiling water, heavy cream

Taken from www.epicurious.com/recipes/member/views/sherbet-1265629 (may not work)