AuthorRetroRuth
From Food for Home and Trade, Girls' Trades and Technical High School, Milwaukee, Wisconsin, 1942
Tested Recipe!
4 cups whole milk
Juice of 3 lemons
1 ½ 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.)
Yield: Approximately 3 pt. sherbet
CategoryDesserts, Ice Cream and SorbetCooking MethodFrozen
Ingredients
4 cups whole milk
Juice of 3 lemons
1 ½ cups sugar
Directions
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.)
Yield: Approximately 3 pt. sherbet
