This Recipe Provided By:
The Peas and Corn Co.

Orange Cream Sherbet

• 1 tbs. lemon juice

• 1/2 cup evaporated milk 

• 1 tsp. gelatin

• 1 tbs. cold water 

• 3/4 cup water 

• 1 tsp. grated orange rind

• 3/4 cup sugar 

• 1 egg white 

• 2 cup orange juice

Soak the gelatin in the tbs. of cold water for 5 minutes and soften over boiling water. Boil the sugar, water and orange rind together and strain into softened gelatin. Add the fruit juices and cool. When thoroughly chilled, whip the evaporated milk and egg white separately and combine Then fold slowly into the fruit and gelatin mixture and freeze. (To whip evaporated milk, chill it thoroughly, then whip until it is thick.) (Makes 1 1/2 quarts)

www.peasandcorn.com