Pantry-shelf orange sherbet (or pineapple or lemon)

3 servings

Ingredients

Quantity Ingredient
1 each 14 1/2 oz. can evaporated 1/2 cup orange juice
Milk, undiluted
1 cup Granulated sugar
⅛ teaspoon Salt rind
2 tablespoons Lemon juice
1 tablespoon Grated lemon

Directions

Turn temperature control of refrigerator to coldest setting. Combine evaporated milk, sugar, and salt. Gradually stir in orange juice, lemon juice, rind. Pour into freezing tray; freeze until firm. Turn into chilled bowl, with electric mixer or egg beater, beat until smooth and fluffy. Quickly return mixture to tray; freeze until just firm, stirring once, Then reset temperature control. Makes 3 or 4 servings. PINEAPPLE SHERBET: Substitute ⅓ cup pineapple juice for orange juice. LEMON SHERBET: Omit orange juice; increase lemon juice to ⅓ cup.

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