Fresh mint sherbet
12 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 7 | Lemons | |
| 1 | large | Double handful fresh mint |
| 2½ | cup | Sugar |
| 1 | can | (17-oz) crushed pineapple (up to) |
| 3 | drops | Green food coloring |
| Enough milk to fill 1 gallon ice cream freezer | ||
Directions
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
CLARKSDALE, MS
From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .