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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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