It’s all about lemon sherbet from a recipe from Ruth’s recipe box.

For my birthday a few weeks ago, Mary gave me a Cuisinart ice cream maker.

So, last weekend I tried it out for the first time. I decided to make lemon sherbet from the recipe of my grandmother Margaret Todd Ford. Mary assisted me and took photos.

I marshalled the components: lemons, milk, sugar, maker, etc.:

After zesting the lemons, I squeezed the juice, mixed the juice, zest and sugar, an added the mixture to the milk.

Then it went into the Cuisianart for about a half-hour. And then into the freezer to harden.

The results brought back memories of my childhood.

However, Mary thought the sherbet a bit “runny.” I have to agree, it’s not like commercial sherbet or ice cream. After freezing overnight, it became a solid block of ice. I’d say that it is good, but best consumed within a few hours of making.

Next project: Thomas Jefferson’s vanilla ice cream.