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Pantry-Shelf Orange Sherbet (Or Pineapple Or Lemon)


Course : Sherbet
Serves: 1
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Ingredients:


1 can evaporated milk -- (14 1/2 oz), -- undiluted

1/2 cup orange juice

2 tablespoons lemon juice

1 cup granulated sugar

1 tablespoon lemon rind -- grated

1/8 teaspoon salt
 

Preparation / Directions:


Turn temperature control of refrigerator to coldest setting. Combine evaporated milk, sugar, and salt. Gradually stir in orange juice, lemon juice, rind. Pour into freezing tray; freeze until firm. Turn into chilled bowl, with electric mixer or egg beater, beat until smooth and fluffy. Quickly return mixture to tray; freeze until just firm, stirring once, Then reset temperature control. PINEAPPLE SHERBET: Substitute 1/3 cup pineapple juice for orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice to 1/3 cup.

 

Nutritional Information:

1180 Calories (kcal); 19g Total Fat; (14% calories from fat); 18g Protein; 242g Carbohydrate; 74mg Cholesterol; 537mg Sodium

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