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Lemon Cream Sherbet

Lemon Cream Sherbet


1/8 t. salt
1 1/2 C. milk
1/2 C. cream
2 t. gelatin
1/4 C. cold water
1 C. sugar
1/3 C. white corn syrup
1/3 C. lemon juice
1 t. 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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