Gelato al Limone & Mandarino

Lemon Sherbet

1 1/2 cups granulated sugar
10 cubes lump sugar
10 lemons
1 qt. water
2 oranges
2 egg whites

Make a syrup with the granulated sugar in the water over a low heat until sugar has entirely dissolved. Reduce by 1/3, remove from heat and set aside. Wash the lemons and rub them with sugar until all sugar is thoroughly scented with the lemon rinds. Add the lump sugar to the syrup and cool.

Squeeze the juice from lemons and the oranges. Add to the syrup, mixing well. Strain the resulting juice. Whip the egg whites thoroughly, gently fold them into the mixture, and churn. Keep sherbet in ice cream freezer till ready to serve.

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Tangerine Sherbet

Use the same ingredients and procedure as in the Gelato al limone (Lemon Sherbet) recipe, substituting 10 tangerine and 2 lemons for the 10 lemons. Halfway through, preparing the ice mixture, add 3 oz. of tangerine liqueur.