This satisfied a craving for something cold & tart. Extremely easy to make. This reminded me of the 1950's in Florida when a pop-up frozen desert - Lily Dily- was sold at grade school for a nickel. From a timing perspective, a little tricky getting the frozen consistency just right {2 hrs. in freezer, a liquid mush; 3-1/4 hrs. about right around the edges; next morning, rock hard}. Next time, I might add 2-3 tablespoons of alcohol like vodka (neutral w/o modifying flavor) or cointreau (orange liqueur, flavored with the peel of sour and sweet oranges from Curacao and Spain) since alcohol doesn't freeze. Thank you Mary Ann for sharing this oldie, but goodie!
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This satisfied a craving for something cold & tart. Extremely easy to make. This reminded me...