<a href="http://www.latimes.com/features/food/la-fo-gelatorecb-20100923,0,1382017.story" target="_blank"><span style="color:#2262CC">Lemon gelato (water-based)</span></a>

  (Glenn Koenig / Los Angeles Times)

 

Lemon gelato (water-based)

Total time: 20 minutes plus 1½ hours freezing time

Servings: 8 (Makes about 1 quart gelato)

1 cup lemon juice, from about 6 lemons

1 cup plus 2 tablespoons sugar

2 cups water

1 cup (3 1/2 ounces) diced apple (about 1 apple), cut into 1/4- to 1/2-inch pieces

1 1/2 pounds ice

1 pound rock salt

1. In a blender, combine the lemon juice, sugar, water and diced apple. Blend the ingredients until smooth.

2. Place the lemon mixture in a small metal bowl over a larger bowl containing the ice and salt and whip with a hand whisk for about 10 minutes to lighten the texture, or to desired consistency.

3. Freeze the gelato base for about 11/2 hours before serving.

Each serving: 124 calories; 0 protein; 33 grams carbohydrates; 0 fiber; 0 fat; 0 cholesterol; 10 grams sugar; 1 mg. sodium.