| Lemon- Lime Sherbet |
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1 (6 oz.) pkg. lime Jello
3/4 to 1 c. sugar (as desired)
1 c. boiling water
2 quarts milk
Juice % 26 rind of 1 lemon or 2 tbsp.
lemon juice |
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| Instructions |
| Dissolve Jello in boiling water and while still hot add sugar and stir until it is dissolved. Add lemon and milk. Freeze in 9 x 12 inch cake pan. Stir several times while it is freezing. When it is about as thick as an ice cream cone, beat it with an electric mixer thoroughly. It will take a large mixing bowl. Refreeze. Flavors other than lime may be used as well as skim milk. . |
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