Orange Cream Sherbet
six to eight servings
³⁄₄ cup granulated sugar
³⁄₄ cup water
Grated rind of 1 orange
1¹⁄₂ cups orange juice
1 tablespoon lemon juice
¹⁄₂ cup coffee cream
¹⁄₁₆ teaspoon salt
Cook sugar and water slowly for ten minutes. Add grated rind to syrup and continue cooking for several minutes. Strain. Add syrup to fruit juices. Cool. Pour into freezing tray and allow to freeze. When frozen, remove to bowl and whip with electric or hand beater until mix becomes light and creamy. Add coffee cream. Pour into freezing tray and finish freezing. If ingredients should separate, stir mixture again with a spoon. See [page 4] for instructions on use of Cold-Control.
Strawberry Ice
six to eight servings
1 pint fresh strawberries (measured after cleaning)
1 cup sugar
Juice of ¹⁄₂ lemon
¹⁄₂ cup water
Crush the berries. Add sugar, lemon juice, and water. Press through fine sieve. Pour into Frigidaire freezing tray and freeze firm. Remove to mixing bowl and whip until very light. Return quickly to freezing tray and allow to finish freezing. (Vary the sugar as the fruit requires.) See [page 4] for use of Cold-Control.
Pineapple Milk Sherbet
six to eight servings