Ingredients:

  Amount  Measure       Ingredient -- Preparation Method
--------  ------------  --------------------------------
     1/4           cup  fresh mint leaves -- (about 20)
  2 3/4           cups  1% or skim milk
     3/4           cup  sugar
     3/4           cup  lemon juice
  2          teaspoons  lemon zest -- freshly grated

Preparation:

In a large saucepan, combine mint, milk, and sugar. Stir over medium heat until sugar dissolves, about 3 minutes. Transfer to a large glass measuring cup or bowl. Cover with plastic wrap and refrigerate until chilled, at least 1 hour or overnight. ( The sherbet base will keep in the refrigerator for up to 2 days.) Pour sherbet base into a food processor or blender and pulse briefly to chop mint. Add lemon juice and zest and pulse to blend. Transfer mixture to an ice-cream maker and freeze according to manufacturers' directions. (Alternatively, freeze mixture in a shallow, nonreactive metal pan until solid, about 6 hours. Break into chunks and pulse in food processor until smooth.) Serve immediately, or transfer to a chilled bowl and freeze for 1-2 hours for a firmer texture. ( The sherbet will keep in an airtight container in the freezer for up to 4 days. Let soften in the refrigerator for 30 minutes before scooping.) Serving idea: Spoon sherbet into hollowed-out lemon halve

Nutritional Information:

639 Calories (kcal); trace Total Fat; (0% calories from fat); 1g Protein; 168g Carbohydrate; 0mg Cholesterol; 10mg Sodium