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Author Notes: This comes straight from Joy of Cooking, but I've posted these instructions so many times in answer to pickles that I wanted to just post the damn recipe so I don't have to write it out every time! I generally use nartjees, a South African mandarin, for this instead of oranges and I'm contemplating trying it with my Meyer lemons, once they ripen! —innoabrd
teaspoons orange zest
cup lemon juice
cups orange juice
cups cold milk
- Combine the chopped zest and the sugar.
- Whisk the lemon and orange juice into the sugar until the sugar has completely dissolved.
- gradually stir in the milk. If the milk curdles slightly, it will not affect the texture after the sherbet is frozen.
- Freeze in the ice cream maker of your choice!