KYLE'S ORANGE SHERBET

When I was recuperating from radiation and chemotherapy for cancer, I was in no mood to eat anything. Still, my then neighbor, Kyle, brought over this wonderful sherbet and I wolfed down a sizable portion with no trouble at all. The more I ate, the better it tasted. This recipe, from Kyle's grandmother, Cora Sanders, is reminiscent of those great orange-vanilla popsicles from long ago. You'll find this sherbet good for whatever ails you. I guarantee it!

 

KYLE'S ORANGE SORBET

makes about 1 quart

 

8-9 good juice oranges

2-3 lemons

1 quart whole milk, or 2% milk, if you prefer

3 C sugar

 

or for a larger quantity

 

12 juice oranges

3 lemons

1 quart plus 1 pint whole, or 2% milk

3 3/4 C sugar

 

1. Juice all the fruit and strain through a fine sieve if you don't want any of the pulp in your sherbet. Stir all other ingredients with the juices in a large bowl until well combined.

 

2. Prepare in an ice cream maker as per manufacturer's directions.

 

Note: adding an egg white, if that doesn't bother you (it will be uncooked), gives the sherbet a smoother texture. Still, it's great without it.