| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Dairy | Dessert | 12 | Servings | |
INGREDIENTS
| 7 | Lemons | |
| 1 | lg | Double handful fresh mint |
| 2 1/2 | c | Sugar |
| 1 | cn | (17-oz) crushed pineapple (up to) |
| 3 | dr | Green food coloring |
| Enough milk to fill 1 gallon ice cream freezer |
INSTRUCTIONS
Squeeze lemons, reserving juice. Put lemon rinds in water to cover in a pan. Heat to boiling. DO NOT BOIL. Squeeze rinds out & remove. In this hot liquid, add mint. Mash well. (I use my hands to be sure to get all the flavor from the mint.) Strain. To this liquid add the sugar & lemon juice. Stir until sugar is dissolved. Add pineapple. Put in 1 gallon ice cream freezer. Add food coloring & enough milk to fill freezer. Freeze according to freezer directions. (This is a delightful change for a summertime dessert.) MRS. JOHN C. TAYLOR CLARKSDALE, MS From <Simply Southern>, the Desoto School Mothers' Assn, Helena-West Helena, AR 72390. Downloaded from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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