Lemon Sherbet

Miscellaneous Recipes

In 1950 my husband and I bought a small western Massachusetts farm. I had never been on a farm. I was a city girl, and when we bought a family cow, I had no idea how much milk even a passable cow could provide. As anyone -- at least anyone who has lived on a farm -- knows, it came by the bucketful, twice a day. A friend gave me a cream separator and a butter churn. I made butter and we had whipped cream, but I still had plenty of cream left over. Then my mother-in-law gave me the following recipe for lemon sherbet. The children loved it, and I almost always had some in the freezer. Ironically, once we finally had a herd and began selling milk, there was no cream at all, only a little milk for family needs. However, I learned that if I froze a can of evaporated milk, then let it thaw slightly and whipped it, the sherbet was just as good as with the sweet cream.

• juice of 2 lemons
• 1-1/2 cups of sugar
• 1-1/2 cups milk
• lemon extract
• 1/2 pint cream, whipped

Mix the lemon juice with the sugar. Add milk and a drop of lemon extract to the lemon juice and sugar mixture. Stir until the sugar is fully dissolved, then gently stir in the whipped cream. Spoon into 2 ice-cube trays and freeze. Sherbet will be ready in a few hours.

Comments

The Yankee Cook who has become addicted to this stuff, does not have open ice-cube trays and so uses an 8x8x2-inch Pyrex baking pan instead. This works fine.

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