This Recipe Provided By:
The Peas and Corn Co.
Glenridge Sherbet
4 cups water
1 cup sugar
2 tbs. finely- chopped fresh mint
1 tbs. gelatin
Juice of 4 lemons
4 tbs. cold water
Make a syrup of sugar and water. Dissolve the gelatin in 4 tbs. cold water. Combine the two and add lemon juice and chopped mint. Freeze. (Makes 2 quarts)