This Recipe Provided By:
The Peas and Corn Co.

Lemon Cream Sherbet

• 8 tsp. salt 

• 1 1/2 cups milk

• 1/2 cup thin cream 

• 2 tsp. gelatin

• 1/4 cup cold water 

• 1 cup sugar

• 1/3 cup white corn syrup

• 1/3 cup lemon juice

• 1 tsp. grated lemon rind

Soak the gelatin in the cold water and dissolve over hot water. Mix together the remaining ingredients and add gradually to the gelatin mixture. Freeze. (makes 1 quart)

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