Pantry-shelf orange sherbet (or pineapple or lemon)
3 servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | each | 14 1/2 oz. can evaporated 1/2 cup orange juice |
| Milk, undiluted | ||
| 1 | cup | Granulated sugar |
| ⅛ | teaspoon | Salt rind |
| 2 | tablespoons | Lemon juice |
| 1 | tablespoon | Grated lemon |
Directions
Turn temperature control of refrigerator to coldest setting. Combine evaporated milk, sugar, and salt. Gradually stir in orange juice, lemon juice, rind. Pour into freezing tray; freeze until firm. Turn into chilled bowl, with electric mixer or egg beater, beat until smooth and fluffy. Quickly return mixture to tray; freeze until just firm, stirring once, Then reset temperature control. Makes 3 or 4 servings. PINEAPPLE SHERBET: Substitute ⅓ cup pineapple juice for orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice to ⅓ cup.