Rating: 4.5 stars
42 Ratings
  • 5 star values: 32
  • 4 star values: 7
  • 3 star values: 2
  • 2 star values: 0
  • 1 star values: 1

I found this recipe in a newspaper clipping that my mother saved dated June 10, 1933. A light and fruity sherbet made with orange, lemon, and pineapple juices.

Recipe Summary

additional:
4 hrs
total:
4 hrs 5 mins
prep:
5 mins
Servings:
4
Yield:
4 servings
Advertisement

Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

Editor's Note:

You may also use an ice cream maker. Follow the manufacturer's instructions. When sherbet is soft-serve consistency, serve immediately, or transfer to a container and freeze until firm.

Nutrition Facts

381 calories; protein 2.8g; carbohydrates 93.6g; fat 1.4g; cholesterol 4.9mg; sodium 26.9mg. Full Nutrition
Advertisement