Recipe - Lemon Mint Milk Sherbet

1 Sprig fresh spearmint (46
leaves)
One half cup Lemon juice
1 cup Sugar
3 cup Half & half

Measure everything but 2 cups of the milk into blender. Blend until sugar
is dissolved. Add remaining milk and blend a few seconds to mix. Pour in to
1 quart freezer and freeze according to directions. (I use a Donvier.) I
find that adults like this flavor and today's kids hate it. I used to use
an egg in it, till the salmonella and cholesterol scares. I find I don't
miss it.

When you make it, think of my poor grandmother, in the 1920's heating up a
goatsmilk lemon custard, trying hard to keep it from curdling,
handchopping the mint, and then turning the ice cream maker over to 4 sons
to crank. She was an exmissionary nurse and a heck of lady, named Flossie
Pease.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini