Currant Sherbet with Milk
|Lemon juice||1⁄2 Cup (8 tbs)|
|Sugar||1 1⁄2 Cup (24 tbs)|
|Red currants||3 Pint|
|Red raspberries||1 Pint|
1.Mix together the lemon-juice and sugar and add to the milk slowly, stirring constantly.
2.If the ingredients are cold, and the acid is added slowly to the milk, rather than the milk to the acid, there is little danger of the mixture curdling.
3.However, if it does curdle slightly the quality of the sherbet will not be affected.
4.Strain and freeze.