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"Always remember: If you're alone in the kitchen and you drop the lamb, you can always just pick it up. Who's going to know?"--Julia Child

Lemon Milk Sherbet Recipe

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This recipe for Lemon Milk Sherbet is from The Sneed Family Cookbook Project, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
6 cups whole milk
2 and 1/2 cups sugar
Juice of four large lemons
One extra lemon, sliced paper thin and chopped
1 pkg Knox gelatin. (I sometimes add an extra 1/2 pkg to be sure it jells well)
Directions:
Directions:
Squeeze lemons, discarding seeds but not any pulp that ensues.
Add sugar.
Let this stand for 2 hours, stirring occasionally.
Add milk, gelatin and chopped whole lemon (no seeds)

Freeze in an ice cream churn.
Makes 2 quarts
Number Of Servings:
Number Of Servings:
about 8
Personal Notes:
Personal Notes:
This recipe came from Helen West, our matriarch. We used to make it often as a family.
It is refreshing, light and cools off a hot day.

 

 

 

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