Reviewed: Feb. 21, 2012

I followed the recipe as written and found that while it tasted sweet and good, it took more than 4 hours to set. I checked it at the 4 hour mark and found it seperated and not set, mushy. So I mixed it again and put it back in the freezer to set overnight. The next day it was set and I was able to serve it. I believe it would be great for use in one of those sherbet punches with ginger ale.

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Reviewer:

bmulcahy

Cooking Level: Intermediate

Living In: Gainesville, Florida, USA

Reviewed: Feb. 11, 2012

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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Reviewer:

ConkyJoe

Reviewed: Feb. 10, 2012

This is one of the easiest and greatest things to make So good !!

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Reviewer:

WICKETMIKE

Cooking Level: Beginning

Reviewed: Sep. 12, 2011

WOW... Best sherbet I've every had. My friends were impressed with it too. SO SO easy to make and all ingredients are already in the fridge or cheap to buy. Great base for modifying the flavour also. You can use the flavours in your drinking/juice boxes that you buy. The only thing I did different was add crushed ice to the mixture before putting it the freezer. Looked just like ice cream when it was done.

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Reviewer:

darlene

Reviewed: Aug. 24, 2011

Yummy! I was so anxious to make this last night even though I didn't have the orange or pineapple juices & it still was great. I had some over ripe peaches & juiced them making a 1/2 cup & added the lemon juice. I only used 1 cup of sugar. It is very tangy & refreshing. I'm looking forward to trying different juice combinations.

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Reviewer:

Lisa

Reviewed: Aug. 12, 2011

this is a fantastic recipe! made it last night after seeing it. I used the exact measurements and also added crushed pineapple to it. I put all the juices and sugar ,milk in blender, pulsed a few times. then after about 2 hrs of freezing, stirred it again with a fork. came out so wonderful. light refreshing dessert or snack.

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Reviewer:

susie117

Reviewed: Aug. 12, 2011

I just found this recipe on here yesterday and I am making already today for a cookout this weekend! It is still "whirring" away in my ice cream maker and I can't keep the spoon out of it--it is THAT good! I made it exactly as the recipe shows and it is a little tangy but so refreshingly good. This is a definite keeper and I am sure I will be making this a lot from now on. God bless that woman from the 30s who came up with this and had to keep a frugal kitchen like today's woman too!

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Reviewer:

Elizabeth

Cooking Level: Expert

Living In: Brookline, Massachusetts, USA

Reviewed: Jul. 15, 2011

Easy and refreshing – what could be better on a hot summer’s day? I loved the tartness of the lemon and the sweetness of the pineapple. I used my 1 1/2 quart ice cream maker which gave the sherbet a wonderfully smooth texture. I may try it the next time without the pineapple juice just to see if I could get more of a lemon sherbet. It will be a fun recipe to play with.

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Reviewer:

Deb C

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Intermediate

Living In: Peabody, Massachusetts, USA

Reviewed: Jul. 3, 2011

I cannot say enough good things about this recipe! I used fresh squeezed juices straight from the juicer, 1% milk and reduced the sugar to 1 cup to try to make it a little more healthy and it was absolutely delicious!! I will be trying new combinations of juices in the future, but this was awesome as is. Thanks so much for sharing!

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Reviewer:

MACHMILA

Cooking Level: Intermediate

Living In: Sioux Falls, South Dakota, USA

Reviewed: Jul. 1, 2011

REFRESHING! A cool refreshing treat for a hot summer day. My only changes were to use 2% milk and freeze in my ice cream maker. The flavor has a nice balance between sweet and tart, and the texture was smooth and slightly creamy. This is a recipe I would be proud to serve to company! Thank you Mary Ann Benzon for sharing such a REFRESHING treat!!

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