Pumpkin Sorbet

Name: Pumpkin Sorbet
Yield: 8
Ingredients: 1 can of canned pumpkin in syrup; 1 1/2 cup of sugar; 1 1/2 tablespoon of grated lemon peel; 1/3 cup of freshly squeezed lemon juice; 2 cups of milk; 1 cup of toasted and chopped pecans

1
1 can of canned pumpkin in syrup
2
1 1/2 cup of sugar
3
1 1/2 tablespoon of grated lemon peel
4
1/3 cup of freshly squeezed lemon juice
5
2 cups of milk
6
1 cup of toasted and chopped pecans

Ingredients

1
1 can of canned pumpkin in syrup
2
1 1/2 cup of sugar
3
1 1/2 tablespoon of grated lemon peel
4
1/3 cup of freshly squeezed lemon juice
5
2 cups of milk
6
1 cup of toasted and chopped pecans

Directions

1
Blend the pumpkins with the syrup in a blender
2
In a bowl, mix together the sugar, grated lemon peel, and lemon juice
3
Add the milk gradually, stirring until the sugar has dissolved
4
Combine the blended pumpkins with the syrup
5
Pour into shallow containers and place in the freezer, stirring occasionally until partially frozen
6
Sprinkle the toasted pecans on top and return to the freezer until firm
7
Serves 8.