Lemon Mint Milk Sherbet Recipe
Yield: 6 ServingsRecipe by luhu.jp
Ingredients:
1 Sprig: fresh spearmint, 4-6 leaves
1/2 cup: Lemon juice,
1 cup: Sugar,
3 cup: Half & half,
Directions:
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 todays
kids hate it. I used to use an egg in it, till the salmonella and
cholesterol scares. I find I dont miss it.
When you make it, think of my poor grandmother, in the 1920s heating
up a goatsmilk lemon custard, trying hard to keep it from curdling,
hand-chopping the mint, and then turning the ice cream maker over to
4 sons to crank. She was an ex-missionary nurse and a heck of lady,
named Flossie Pease.
Source from luhu.jp
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 todays
kids hate it. I used to use an egg in it, till the salmonella and
cholesterol scares. I find I dont miss it.
When you make it, think of my poor grandmother, in the 1920s heating
up a goatsmilk lemon custard, trying hard to keep it from curdling,
hand-chopping the mint, and then turning the ice cream maker over to
4 sons to crank. She was an ex-missionary nurse and a heck of lady,
named Flossie Pease.
Source from luhu.jp
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Desserts