Pantry-shelf orange sherbet (or pineapple or lemon)
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Recipe by: jits
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Main Ingredients:
See below ingredients and instructions of the recipe
Cooking Preparation of the Recipe:
1 ea 14 1/2 oz. can evaporated 1/8 t Salt rind
-1/2 cup orange juice 2 T Lemon juice
Milk, undiluted 1 T Grated lemon
1 c Granulated sugar
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 1/3 cup pineapple juice for
orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice
to 1/3 cup.
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