This was excellent! It was incredibly easy to make and it was tasty. I would suggest lessening the lemon juice just a tad as it was quite tangy (although I liked that!) and stirring as it freezes as some of the juices sunk to the bottom.
I was trying to find a quick and easy dessert to serve after a heavy meal and this fit the bill perfectly. It's super easy and quick to make and when you're done you have a wonderful tangy sherbet.
Wonderful recipe and so easy to make! I didn't have orange juice so I used the lemon juice and the rest all pineapple. This made a juicy tangy pineapple sherbet. I've also made it with heavy cream instead of milk and it comes out richer and creamier. The recipe actually makes about six servings and the amount was perfect for my 1 1/2 quart ice cream maker.
REFRESHING! A cool refreshing treat for a hot summer day. My only changes were to use 2% milk and freeze in my ice cream maker. The flavor has a nice balance between sweet and tart and the texture was smooth and slightly creamy. This is a recipe I would be proud to serve to company! Thank you Mary Ann Benzon for sharing such a REFRESHING treat!!
I cannot say enough good things about this recipe! I used fresh squeezed juices straight from the juicer 1% milk and reduced the sugar to 1 cup to try to make it a little more healthy and it was absolutely delicious!! I will be trying new combinations of juices in the future but this was awesome as is. Thanks so much for sharing!
This satisfied a craving for something cold & tart. Extremely easy to make. This reminded me of the 1950's in Florida when a pop-up frozen desert - Lily Dily- was sold at grade school for a nickel. From a timing perspective a little tricky getting the frozen consistency just right 2 hrs. in freezer a liquid mush; 3-1/4 hrs. about right around the edges; next morning rock hard. Next time I might add 2-3 tablespoons of alcohol like vodka (neutral w/o modifying flavor) or cointreau (orange liqueur flavored with the peel of sour and sweet oranges from Curacao and Spain) since alcohol doesn't freeze. Thank you Mary Ann for sharing this oldie but goodie!
this is a fantastic recipe! made it last night after seeing it. I used the exact measurements and also added crushed pineapple to it. I put all the juices and sugar milk in blender pulsed a few times. then after about 2 hrs of freezing stirred it again with a fork. came out so wonderful. light refreshing dessert or snack.
Easy and refreshing what could be better on a hot summer s day? I loved the tartness of the lemon and the sweetness of the pineapple. I used my 1 1/2 quart ice cream maker which gave the sherbet a wonderfully smooth texture. I may try it the next time without the pineapple juice just to see if I could get more of a lemon sherbet. It will be a fun recipe to play with.
I just found this recipe on here yesterday and I am making already today for a cookout this weekend! It is still "whirring" away in my ice cream maker and I can't keep the spoon out of it--it is THAT good! I made it exactly as the recipe shows and it is a little tangy but so refreshingly good. This is a definite keeper and I am sure I will be making this a lot from now on. God bless that woman from the 30s who came up with this and had to keep a frugal kitchen like today's woman too!
