Lemon Sherbet
Recipe from Better Homes and Gardens New Cook Book, 10th Edition (1989), page 137. Vision transcription from the scanned page; needs review.
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Ingredients
- 1 1/2 cups sugar
- 1 envelope unflavored gelatin
- 3 cups water
- 1 teaspoon finely shredded lemon peel or orange peel
- 1 cup milk
- 3/4 cup lemon juice
- Few drops yellow food coloring
Instructions
- In saucepan mix sugar and gelatin; add water. Cook and stir till sugar and gelatin dissolve. Remove from heat. Add lemon or orange peel, milk, lemon juice, and food coloring. (Mixture look curdled.) Transfer to a 9x9x2-inch baking pan. Cover; freeze 2 to 3 hours or till almost solid.
- (Or, after combining ingredients, freeze in a 4- or 5-quart ice-cream freezer according to manufacturer's directions. Omit remaining steps.)
- Break frozen mixture into small chunks. Transfer to a chilled bowl. Beat with an electric mixer till smooth but not melted. Return to pan. Cover; freeze till firm.
- Orange Sherbet: Prepare as above, except substitute 3 3/4 cups orange juice for water. Omit lemon juice. Substitute orange food coloring for yellow food coloring.
- Pineapple Sherbet: Prepare as above, except substitute 3 3/4 cups unsweetened pineapple juice for water. Omit lemon juice.
Source and image provenance
Historical recipe source: Better Homes and Gardens New Cook Book, 10th Edition (1989), Meredith Corporation. View the cited page at the Internet Archive.
Image credit: Image attribution: "Lemon sorbet (4173840081).jpg" by Rex Roof from Ann Arbor, MI, USA; license: CC BY 2.0 (https://creativecommons.org/licenses/by/2.0); source: https://commons.wikimedia.org/wiki/File:Lemon_sorbet_(4173840081).jpg. Representative photo; cropped/resized.
Community edition: The recipe was transcribed and formatted for interoperability with Nextcloud Cookbook. Review the historical scan before relying on measurements or instructions.