Cranberry Buttermilk Sherbet (1972)

• 
  1 envelope unflavored gelatin
• 1/4 cup lemon juice
• 3 cups cranberry juice cocktail
• 2 cups buttermilk
• 1 1/2 cups sugar
• 1 tspn nutmeg

Sprinkle the gelatin over the lemon juice and let stand 5 minutes. Heat gently, until the gelatin dissolves.

Add the remaining ingredients, stirring until the sugar dissolves. Pour into an ice cube tray or metal pan, and freeze until mushy.

Scoop mixture into a bowl, and beat until smooth and fluffy. Return to freezer and freeze until firm. Yield is 5 cups.

More "Lost" Sherbet Recipes

Orange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)

(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)