Apple Cider Sherbet
Source of Recipe
Aunt Saunny
Makes: About 1 1/2 quarts, 12 servings
1 cup thawed frozen apple juice concentrate
2 cups apple juice (fresh, or reconstituted from frozen concentrate)
2 cups low-fat milk
3 tablespoons lemon juice
In an ice cream maker, combine concentrate, apple juice, milk, and lemon juice. Freeze according to manufacturer's directions until softly frozen.
Wrap airtight and place in a freezer until firm enough to scoop, at least 3 hours.
Serve sherbet, or freeze airtight up to 1 week. If frozen solid, let stand at room temperature until softened, about 30 minutes.
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