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Lemon Milk Sherbet Recipe

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This recipe for Lemon Milk Sherbet, by , 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!

Contributor:  
Contributor:  
Jackie Sneed

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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