3/4 cup lemon juice 4 cups milk
1-1/2 cups sugar 1/4 tsp salt
1 tbsp grated lemon rind
Combine lemon juice, sugar, rind; add very slowly to milk, stirring constantly until sugar dissolves. Add salt and more sugar if desired. Freeze in 2-qt crank freezer until difficult to turn - using 8 parts crushed ice to 1 part ice-cream salt. Makes about 1-1/2 quarts.
Note: This sherbert may curdle in making, but hen done it's nice and creamy.
1-1/2 cups sugar 1/4 tsp salt
1 tbsp grated lemon rind
Combine lemon juice, sugar, rind; add very slowly to milk, stirring constantly until sugar dissolves. Add salt and more sugar if desired. Freeze in 2-qt crank freezer until difficult to turn - using 8 parts crushed ice to 1 part ice-cream salt. Makes about 1-1/2 quarts.
Note: This sherbert may curdle in making, but hen done it's nice and creamy.
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