Lemon Cream Sherbet Recipe ingredients

• Mix
• 2/3 cup sugar or 1/3 cup sugar and 1/3 cup corn syrup
• 1/3 cup lemon juice
• 1-½ cups milk
• ½ cup cream, sweet or sour, and
• few grains salt. Add gradually to
• 2 teaspoons gelatin soaked and dissolved in

To prepare this Lemon Cream Sherbet Recipe, first 2 tablespoons cold water (How to Use Gelatin). Chill in large refrigerator pan, then beat 10 minutes or until very light. Return to chilling unit and leave until frozen. If the mixture separates and the bottom portion becomes icy, it should be beaten again.

Milk Sherbets Recipes

Milk sherbets are made of rich milk flavored to taste with acid fruit juice as lemon, orange or strawberry. Use not more than 1/3 cup sugar to 1 cup of liquid. Add the fruit juice slowly to the milk stirring constantly. Mixture may curdle if fruit is put in too rapidly. If mixture should curdle, beat with egg beater when mixture is partially frozen in order to make it smooth. Part cream and part milk make a richer dessert. Slightly sour milk and cream may be used. The addition of gelatin as suggested in Gelatin as a Desirable Addition - or corn syrup as in Corn Syrups in Water Ices and Ice Cream - makes a smoother sherbet.