Reliable Recipes and Helpful Hints

“Not made by the Trust.” Calumet's 1918 recipe book, with its medals, its court testimony, and a good deal to prove.

HomeRecipes › Lemon Sherbet

Lemon Sherbet

One pint lemon juice, 1½ glass orange juice, 3 quarts water, 2 ounces gelatine. Soak gelatine over night in 1½ pint water; in the morning add the rest of the water and let come to a boiling point. Strain fruit juice and add with 2 cups sugar, or sugar to taste, and freeze.

← Fruit SherbetLemon Milk Sherbet →