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Currant Sherbet with Milk

Lucy's picture
Ingredients
  Lemon juice 1⁄2 Cup (8 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Milk 1 Quart
  Red currants 3 Pint
  Red raspberries 1 Pint
Directions

MAKING
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.
SERVING
5.Serve chilled

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Currant
Servings: 
2

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Average: 4 (16 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1408 Calories from Fat 163

% Daily Value*

Total Fat 18 g28.3%

Saturated Fat 9 g45%

Trans Fat 0 g

Cholesterol 47.3 mg15.8%

Sodium 199.4 mg8.3%

Total Carbohydrates 308 g102.7%

Dietary Fiber 46.8 g187.2%

Sugars 239.9 g

Protein 28 g56.8%

Vitamin A 17.5% Vitamin C 643.5%

Calcium 83.8% Iron 50.2%

*Based on a 2000 Calorie diet

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Currant Sherbet With Milk Recipe