Pantry-shelf Orange Sherbet (or Pineapple Or Lemon) Recipe
Yield: 3 servingsRecipe by luhu.jp
Ingredients:
1 each: 14 1/2 oz. can evaporated,
1/8 t: Salt rind,
-1/2 cup: orange juice,
2 T: Lemon juice,
Milk, undiluted
1 T: Grated lemon,
1 cup: Granulated sugar,
Directions:
Turn temperature control of refrigerator to coldest setting. Combine
evaporated milk, sugar, and salt. Gradually stir in orange juice,
lemon juice, rind. Pour into freezing tray; freeze until firm. Turn
into chilled bowl, with electric mixer or egg beater, beat until
smooth and fluffy. Quickly return mixture to tray; freeze until just
firm, stirring once, Then reset temperature control. Makes 3 or 4
servings. PINEAPPLE SHERBET: Substitute 1/3 cup pineapple juice for
orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice
to 1/3 cup.
Source from luhu.jp
evaporated milk, sugar, and salt. Gradually stir in orange juice,
lemon juice, rind. Pour into freezing tray; freeze until firm. Turn
into chilled bowl, with electric mixer or egg beater, beat until
smooth and fluffy. Quickly return mixture to tray; freeze until just
firm, stirring once, Then reset temperature control. Makes 3 or 4
servings. PINEAPPLE SHERBET: Substitute 1/3 cup pineapple juice for
orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice
to 1/3 cup.
Source from luhu.jp