Cranberry Milk Sherbet
|Cranberries||2 Cup (32 tbs)|
|Milk||2 Cup (32 tbs)|
|Sugar||2 Cup (32 tbs)|
|Cream||1 Cup (16 tbs)|
|Lemon juice||3 Tablespoon|
Wash and cook the cranberries in water to cover until tender.
Force through a potato ricer, and then add the sugar.
Cook until the sugar is dissolved; then chill well.
Add the lemon juice, milk and cream and pour into the freezer.
Freeze, using 8 parts ice to 1 part salt.