Dimples is very enthusiastic about lemons. And when I say "enthusiastic," what I mean is "rhapsodic, verging on starry-eyed, and not to be left alone in the citrus section of Whole Foods."
For well over a year now, he's been not-so-idly mentioning his grandmother's famous lemon sherbert. (Sherbet? Now both options look weird to me. I don't know.) Despite the fact that we're supposed to get a foot of snow this weekend (...I'll believe it when I see it), last night he decided that this was the perfect time. So that was our late-night project. Several pulped lemons and one scraped knuckle later, we poured a vat of citrus-scented milk and sugar into a brownie pan. And this morning, we were rewarded with a 9x13 sheet of creamy frozen lemonness. It looks like a sheet cake made of ice cream, actually.
I don't know the technical distinctions between the frozen desserts -- ice cream, ice milk, sherbert, gelato, sorbet, granita, etc. Ignorance notwithstanding, this recipe strikes me as sort of a milky granita. Dimples says his family's always eaten it in chunks, cut from the pan, or alternatively mooshed up in a glass with fruit juice. The lemon flavor comes through clean and bright, and the texture has a nice crunch, not too sharp on the tongue.
Dimples's Lemon Sherbert
0.67 c. fresh-squeezed lemon juice
zest of one lemon
4 c. whole milk
1.75 c. white sugar
Mix everything together in a large bowl, then pour into a 13x9 pan and freeze. Check it after 2-3 hours and stir the slush around a bit, then allow to freeze solid. Cut into squares and enjoy your frozen vitamin C.