Recipe - Fresh Mint Sherbet

7 Lemons
1 lg Double handful fresh
mint
2 One half cup Sugar
1 cn (17oz) crushed pineapple
2 (up to)
3 dr Green food coloring
Enough milk to fill 1 gallon
ice cream freezer

Squeeze lemons, reserving juice. Put lemon rinds in water to cover in a
pan. Heat to boiling. DO NOT BOIL. Squeeze rinds out & remove. In this hot
liquid, add mint. Mash well. (I use my hands to be sure to get all the
flavor from the mint.) Strain. To this liquid add the sugar & lemon juice.
Stir until sugar is dissolved. Add pineapple. Put in 1 gallon ice cream
freezer. Add food coloring & enough milk to fill freezer. Freeze according
to freezer directions. (This is a delightful change for a summertime
dessert.)

MRS. JOHN C. TAYLOR

CLARKSDALE, MS

From Simply Southern, the Desoto School Mothers' Assn, HelenaWest
Helena, AR 72390. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.