Milk Sherbet
Ingredients
- 4 cups milk
- 1½ cups sugar
- Juice 3 lemons
Steps
- Mix juice and sugar, stirring constantly while slowly adding milk; if added too rapidly mixture will have a curdled appearance, which is unsightly, but will not affect the quality of sherbet; freeze and serve.
More recipes with milk or lemon
From The Boston Cooking-School Cook Book by Fannie Merritt Farmer (1910), now in the public domain. Text from Project Gutenberg.