I found this sherbet recipe in a newspaper clipping that my mother saved dated June 10, 1933. It's a light and fruity frozen dessert made with orange, lemon, and pineapple juices.
Ingredients
- 1 cup lemon juice
- 1.5 cups sugar
- 1 cup orange juice
- 1 cup milk
- 0.5 cups pineapple juice
Instructions
-
1
In a large pitcher, mix together the lemon juice and sugar. Stir in the orange juice, milk, and pineapple juice. Pour into a plastic container, and freeze until stiff.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
General Tao Chicken
This General Tao chicken tastes the same as the one served in Chinese restaurants, without the deep frying. Serve on steamed jasmine or basmati rice.
Pav Bhaji (Indian Curry)
I made this after trying different methods over a few years. It all came together so well. The flavor and texture was amazing. You really need to add water at the end and not be scared that it will ruin the dish, it will not! You need a fairly runny consistency for the best pav bhaji. Garnish with fresh chopped tomatoes, onions, and fresh cilantro if desired. Serve with toasted white bread or bread rolls.
Sauerkraut Casserole
This sauerkraut casserole goes great with German cuisine. The long, low temperature cooking time is imperative to allow the ingredients to caramelize thoroughly.