Sunshine Sherbet Recipes
SUNSHINE SHERBET
Meet the Cook: Together, my mother and I "invented" this recipe. Warm, humid evenings in Georgia, where I grew up, were all the inspiration we needed! It became a favorite part of gatherings with family and friends. After I got married, my boys and their pals would all be there when the sherbet left the freezer. My husband and I have six children, 31 and 13, and four grandchildren. -Barbara Looney, Fort Knox, Kentucky
Provided by Taste of Home
Categories Desserts
Time 50m
Yield about 2 quarts.
Number Of Ingredients 10
Steps:
- In a large saucepan, combine the milk, water and sugar. Bring to a boil over medium heat; reduce heat. Cook and stir over medium heat for 4-5 minutes or until thickened. Remove from the heat; cool slightly. Stir in the cream, orange juice, evaporated milk, lemon juice, orange zest and food coloring if desired. Refrigerate until chilled., Fill cylinder of ice cream freezer two-thirds full; freeze according to the manufacturer's directions. Refrigerate remaining mixture until ready to freeze. Transfer to a freezer container; freeze until firm.
Nutrition Facts : Calories 260 calories, Fat 14g fat (9g saturated fat), Cholesterol 52mg cholesterol, Sodium 49mg sodium, Carbohydrate 32g carbohydrate (31g sugars, Fiber 0 fiber), Protein 3g protein.
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