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
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Ingredients
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1 1/2 cups
sugar
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1 1/2 teaspoons
orange zest
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1/4 cup
lemon juice
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1 1/2 cups
orange juice
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4 cups
cold milk
Directions
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Combine the chopped zest and the sugar.
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Whisk the lemon and orange juice into the sugar until the sugar has completely dissolved.
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gradually stir in the milk. If the milk curdles slightly, it will not affect the texture after the sherbet is frozen.
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Freeze in the ice cream maker of your choice!
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