Milk Sherbet
  • 4 cups whole milk
  • juice of 3 lemons
  • 1.5 cups sugar
  1. Mix juice and sugar, add milk slowly, stirring constantly (if milk is added too rapidly the mixture will have a curdles appearance). Freeze, using 6 to 8 parts ice to one part rock salt. (We halved the recipe and made it in a modern ice cream maker.)
Recipe by The Mid-Century Menu at