White Velvet Sherbet

Ingredients

• The juice of 4 lemons
• thinly shaved peel of 1
• enough sugar to make a thick syrup
• 1 qt. of milk

Method

1. 1

   Soak lemon peel in juice for ½ hour; strain juice and add sugar to make syrup.

2. 2

   Add milk and turn into a freezer packed with ice and rock salt.

3. 3

   Turn slowly at first, then rapidly until stiff.

As published

This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 78. The excerpt below is the record exactly as published.

White Velvet Sherbet. The juice of 4 lemons and thinly shaved peel of 1, soaked in the juice !/> hour; then strain the juice and add enough sugar to make a thick syrup — usiially ^4 of ^ cup of sugar to eaeli lemon ; add 1 qt. of milk

Cook this with the app: pantry check, scaling, and the assistant.