Instructions: 1. In a large measuring cup, combine the lemon juice, water and vodka. Process the sugar and zest in a processor, using on/off turns, until the zest is finely chopped. Add to the lemon juice mixture and stir until the sugar is completely dissolved and the mixture is syrupy.

2. Chill until the mixture reaches 40 degrees, then transfer to the freezer if necessary to bring the temperature down to 38 degrees, about 10 minutes more. (This step is unnecessary if you are using an expensive electric machine, such as Simac, which has a built-in freezer unit.) Add the milk and stir well to combine. Freeze in an ice cream machine following manufacturers directions. Scoop into a plastic container, seal well, and transfer to the freezer for several hours.

NOTES : This sherbet has a bright citrus flavor, not too rich or sweet, and a creamy texture (scoopable directly from the freezer) with just a hint of iciness that lightens the texture. You dont have to process the sugar and zest together, but the sugar will dissolve more quickly if you do. Instead, the zest can be grated directly into the sugar/lemon juice mixture.

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