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Lemon Sherbet (VRP 010)

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Lemon Sherbet Recipe

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Lemon Sherbet

Lemon Sherbet


  • ½ cup sugar
  • 1 cup boiling water
  • 2 eggs
  • ¾ cup evaporated milk
  • 1 ⅓ t. grated lemon rind
  • 2[¾] t. lemon juice
  • 1 T. orange juice


  1. Cook sugar and water until there is ¾ cup of syrup.
  2. Pour hot syrup over beaten eggs.
  3. Cook over hot water about five minutes.
  4. Beat until smooth.
  5. Whip milk stiff, first having heated it to scalding and then chilling thoroughly.
  6. Add lemon juice and orange juice
  7. Combine the 2 mixtures, turn into trays and place into refrigerator freezing compartment.
  8. Freeze about two and one half hours.

Lemon Sherbet

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