Yield: 12 Servings
|1 large||Double handful fresh mint|
|1 can||(17-oz) crushed pineapple (up to)|
|3 drops||Green food coloring|
|\N \N||Enough milk to fill 1 gallon ice cream freezer|
Squeeze lemons, reserving juice. Put lemon rinds in water to cover in a pan. Heat to boiling. DO NOT BOIL. Squeeze rinds out & remove. In this hot liquid, add mint. Mash well. (I use my hands to be sure to get all the flavor from the mint.) Strain. To this liquid add the sugar & lemon juice.
Stir until sugar is dissolved. Add pineapple. Put in 1 gallon ice cream freezer. Add food coloring & enough milk to fill freezer. Freeze according to freezer directions. (This is a delightful change for a summertime dessert.)
MRS. JOHN C. TAYLOR
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .