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Creamy Citrus Sherbet Recipe
Creamy Citrus Sherbet Recipe photo by Taste of Home

Creamy Citrus Sherbet Recipe

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This recipe was handwritten in a booklet that came with my family's first refrigerator in the early 1940s. I was very young at the time, but I can still remember the iceman delivering huge blocks of ice. Since finding the booklet among my mother's things, I make this refreshing dessert often. -Maribelle Culver, Grand Rapids, Michigan
TOTAL TIME: Prep: 5 min. + freezing
MAKES:16 servings
TOTAL TIME: Prep: 5 min. + freezing
MAKES: 16 servings

Ingredients

  • 2 cups sugar
  • 1-1/2 cups orange juice
  • 5 tablespoons lemon juice
  • 4 cups milk

Nutritional Facts

1 serving (1/2 cup) equals 146 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 30 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Directions

  1. In a large bowl, combine sugar and juices. Gradually add milk. Pour into a 2-qt. freezer container. Freeze for 2 hour, then stir every 30 minutes until slushy. Freeze overnight. Yield: about 2 quarts.
Originally published as Creamy Citrus Sherbet in Reminisce July/August 2001, p49

Nutritional Facts

1 serving (1/2 cup) equals 146 calories, 2 g fat (1 g saturated fat), 8 mg cholesterol, 30 mg sodium, 31 g carbohydrate, trace fiber, 2 g protein.

Sweet White Wine

Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.

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