Lemon Sherbet

This lemon sherbet recipe is made by hand in the freezer, stirred occasionally.

• 1 package (4 serving size) lemon gelatin
• 1 cup sugar
• 1 cup boiling water
• 1 tablespoon lemon juice
• 2 teaspoons lemon zest
• 1 quart cold milk

Dissolve gelatin and sugar in a bowl with the boiling water. Add lemon juice and zest. Whisk in milk, blending well. Pour into a 9-inch square pan. Cover and freeze for 2 hours. Spoon mixture into a bowl and beat for 2 minutes. Return to pan and cover. Freeze for 1 hour longer. Stir. Freeze for 1 hour longer, or until firm. Take out of freezer about 10 minutes before serving. Serves 8 to 10.