Lemon Sherbet - cooking recipe

Ingredients

1 1/4 c. granulated sugar
1/3 c. fresh lemon juice
grated rind of lemon
1 pt. milk (reconstituted dried skim milk makes the smoothest sherbet)

Preparation

Combine sugar, juice and rind.
Add milk and stir until sugar is dissolved.
Don't worry if it looks curdled.
Pour into freezing tray or glass baking dish. Freeze firm.
Transfer chunks to chilled bowl and beat with electric beater until light.
Pile quickly back into tray and refreeze.
Holds up well.