IngredientsInstructions
1 C. strained fresh lemon juice
grated rind of 1 lemon
3 C. sugar
2 quarts whole milk 		Mix juice and grated rind with sugar.
Slowly stir this into the very cold milk.
( If added too quickly the milk will curdle. )
However, this does not affect sherbet.
Freeze, + serve.

This is the recipe of Margaret Todd Ford, Ruth’s mother and my grandmother. The card shows staining from Margaret’s non-waterproof ink and kitchen spills. Ruth wrote over some of the words to clear things up.

I remember a hot, muggy summer day in the 1950s in Elkhart on Gramma Ford’s back step, where we kids took turns cranking the big old ice cream maker with its blue wooden bucket, packed with ice and salt. And it did hold a gallon! It was a struggle to turn the the handle as it froze firmer. But then we got to savor the cold, sweet, tart sherbet.

Yum!