Orange Milk Sherbet (1946)

• 1 cup orange juice
• 1/2 cup lemon juice
• 2 cups milk
• 1 cup sugar
• 1 tspn vanilla
• 1/4 tspn salt, or to taste

Mix the sugar with the orange and lemon juices  before adding the milk.    then add milk, salt and vanilla. Beat well.

Place in refrigerator freezing unit until edges start to freeze.  Then beat again to make smooth.

Return to freezing unit until solid enough to serve. 

(Origin - "Secrets from Pocono Kitchens" by the Women's Auxiliary of Stroudsburg Presbyterian Church of Stroudsburg, Pennsylvania, 1946. Recipe was by Carrie K. Palmer.) 

More Ice Cream Recipes

Tangerine Cream Ice (1885)

Guava Milk Sherbet (1950)

Strawberries Romanoff (1963)

Baked Alaska (1969)