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