- 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
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 RecipesOrange Milk Sherbet (1946)
White House Raspberry Sherbet (1887)
(Origin - :"The New York Times New England Heritage Cookbook" by Jean Hewitt, 1972.)
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