This Recipe Provided By:
The Peas and Corn Co.
Orange Fruit Sherbet
1 cup sugar
l/'2 cup cream
2 tbs. lemon juice
1 1/2 cups water
2 cups orange pulp and juice
Boil sugar and water for 10 minutes and then cool. Cut oranges in halves, crosswise, and carefully remove pulp in pieces together with remaining juice. Measure 2 cups and add lemon juice. Combine with cold sugar syrup. Freeze to a soft mush and fold into the sherbet the cream which has been whipped. Recover freezer and freeze stiff. (Makes 2 quarts)