Lemon-Orange Sherbet Recipe
Ingredients
| Orange juice | 1⁄2 Cup (8 tbs) | |
| Lemon juice | 3⁄10 Cup (5.33 tbs) | |
| Sugar | 4⁄5 Cup (12 tbs) | |
| Milk | 1 Cup (16 tbs) | |
| Cannned evaporated milk | 6 Ounce, chilled |
Nutrition Facts
Serving size
Calories 154 Calories from Fat 12
% Daily Value*
Total Fat 1 g2%
Saturated Fat 0.74 g3.7%
Trans Fat 0 g
Cholesterol 4.9 mg1.6%
Sodium 48 mg2%
Total Carbohydrates 34 g11.2%
Dietary Fiber 0.1 g0.38%
Sugars 32.2 g
Protein 4 g7.1%
Vitamin A 3.9% Vitamin C 28.2%
Calcium 12.8% Iron 0.79%
*Based on a 2000 Calorie diet
Directions
Gradually stir in milk; pour into refrigerator tray.
Freeze till firm; break in chunks and beat with an electric beater till smooth.
Whip evaporated milk till stiff; fold into frozen mixture.
Return to tray; freeze firm.
For a sunny sauce, combine 1/2 cup orange marmalade and 1 tablespoon lemon juice.
Chef
