Recipe - Lemon Milk Sherbet
Categories: None, Lemon Milk Sherbet
3 One half Lemons
1 One half cup Sugar
1 tablespoon Gelatin
4 cup Milk
2 Egg whites
Few grains salt
Soften gelatin in One half cup cold milk. Dissolve over hot water. Dissolve
sugar and salt in 1 cup milk which has been heated. Add remainder of milk
and the gelatin. Gradually add lemon juice, stirring constantly. Partially
freeze. Fold in stiffly beaten egg whites. Continue freezing until firm.
12 servings. The Household Searchlight
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Lemon Milk Sherbet recipe makes 3/4 To 1 Cup Sauce/m
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