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Lemon-Orange Sherbet

sweet.chef's picture
Ingredients
  Orange juice 1⁄2 Cup (8 tbs)
  Lemon juice 1⁄3 Cup (5.33 tbs)
  Sugar 3⁄4 Cup (12 tbs)
  Milk 1 Cup (16 tbs)
  Cannned evaporated milk 6 Ounce, chilled
Directions

Combine fruit juices; add sugar.
Gradually stir in milk; pour into refrigerator tray.
Freeze till firm; break in chunks and beat with an electric beater till smooth.
Whip evaporated milk till stiff; fold into frozen mixture.
Return to tray; freeze firm.
For a sunny sauce, combine 1/2 cup orange marmalade and 1 tablespoon lemon juice.

Recipe Summary

Cuisine: 
American
Course: 
Dessert
Servings: 
6

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Average: 4 (15 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 154 Calories from Fat 12

% Daily Value*

Total Fat 1 g2%

Saturated Fat 0.74 g3.7%

Trans Fat 0 g

Cholesterol 4.9 mg1.6%

Sodium 48 mg2%

Total Carbohydrates 34 g11.2%

Dietary Fiber 0.1 g0.38%

Sugars 32.2 g

Protein 4 g7.1%

Vitamin A 3.9% Vitamin C 28.2%

Calcium 12.8% Iron 0.79%

*Based on a 2000 Calorie diet

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Lemon-Orange Sherbet Recipe