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Recipe Name: Fresh Mint Sherbet Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/23/2014
Base: Comments:
Course: Dessert  
Preparation Time:
Number of Servings: 12

7 lemons
1 Double handful fresh
2 1/2 Cup(s) Sugar
1 17-oz crushed pineapple
2 up to
3 Green food coloring
Enough milk to fill 1 gallon
Ice cream freezer
Squeeze lemons, reserving juice. Put lemon rinds in water to cover in
apan. Heat to boiling. DO NOT BOIL. Squeeze rinds out & remove. In
thishot liquid, add mint. Mash well. (I use my hands to be sure to get
allthe flavor from the mint.) Strain. To this liquid add the sugar &
lemonjuice. Stir until sugar is dissolved. Add pineapple. Put in 1
gallon icecream freezer. Add food coloring & enough milk to fill
freezer. Freezeaccording to freezer directions. (This is a delightful
change for asummertime dessert.)MRS. JOHN C. TAYLORCLARKSDALE, MSFrom
<Simply Southern>, the Desoto School Mothers' Assn, Helena-WestHelena,
AR 72390. Downloaded from Glen's MM Recipe

Nutrition (calculated from recipe ingredients)
Calories: 169
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 363.9mg
Potassium: 60.2mg
Carbohydrates: 42.1g
Fiber: <1g
Sugar: 41.7g
Protein: 1.1g

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