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Strawberry-Rhubarb Sherbet Recipe

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This recipe for Strawberry-Rhubarb Sherbet, by , is from The Smith & Stella Johnson Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Contributor:  
Contributor:  
Tommy Johnson
Added: Saturday, March 28, 2009

Category:
Category:

Ingredients:  
Ingredients:  
3 c. fresh rhubarb (cut into 1 inch pieces)
3 c. fresh strawberries
c. sugar
2 tbsp. lemon juice
6 c. milk
2 to 2 c. sugar
tsp. salt

Directions:
Directions:
Combine rhubarb, 2 cups strawberries and cup sugar. Bring to a boil over medium heat, stirring frequently. Boil until rhubarb is tender (about 2 minutes). Stir in the remaining strawberries. Puree in the blender or food processor. Cool. Add lemon juice. Combine fruit mixture, milk, sugar and salt to taste. Mix thoroughly and pour mixture into chilled ice cream churn. Freeze according to manufacturer directions. Makes 1 gallon.

Number Of Servings:
Number Of Servings:
32 4oz servings

 

 

 

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