Lemon Sherbet

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Cooking time: none
Prep time: About 10 minutes

Makes: 4 - 6 servings

    

Ingredients

• 3 cups     milk (low-fat or non-fat)
• 3/4 cup    sugar
• 3/4 cup    lemon juice

    

Directions

1. Mix all ingredients in a bowl.
2. Pour into an ice-cube tray or other container and freeze.
3. When about half-frozen, stir to break up big ice crystals.

 

Modification by Susan Jennings Stangeland of a recipe from her mother, Elizabeth Jennings. Betty used 1 cup of whipping cream and 2 cups of milk.

 

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