Fresh mint sherbet

Yield: 12 Servings

Measure Ingredient
7 \N Lemons
1 large Double handful fresh mint
2½ cup Sugar
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.)



From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, .

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