Creamy Citrus Sherbet Recipe
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
- 2 cups sugar
- 1-1/2 cups orange juice
- 5 tablespoons lemon juice
- 4 cups milk
- 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
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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