Lemon Sherbet - cooking recipe

Ingredients

2 c. milk
juice and rind of 2 small lemons
1 whole egg, separated
1 c. sugar

Preparation

Grate rind and squeeze lemons.
Mix with sugar.
Add beaten yolk and milk.
Stir well and freeze to mush.
When at mushy stage, add stiffly beaten egg white.
Pour into ice cube tray and freeze.
Makes 1 full tray.