| 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.
A Message from our Provider:
“Life’s most exciting adventure: intimacy with God”