cool off with this.........

LEMON SHERBET

1 package jello
1 cup boiling water
1½ cup sugar
juice of two lemons
1 quart milk

Dissolve jello in boiling water. Combine all ingredients in large mixing bowl. Let freeze the first time just until frozen about ½ inch all the way around the edge of the bowl. Then whip partly frozen mixture and turn into ice cube trays to finish freezing.

LIME SHERBET

1 package lime Jello
1 cup boiling water
1¼ cup sugar
1/8 teaspoon salt
1 can frozen limeade concentrate
8 drops green food coloring
4 cups milk
2 cups light cream

Dissolve Jello in water, then add sugar and salt. Stir limeade concentrate until thawed and then stir into above. Stir in remaining ingredients. Pour into one gallon freezer. Container should be about ¾ full. Freeze. Makes 1 gallon.

ORANGE SHERBET

3 cups sugar
3 cups water
3 ounce package orange Jello
1½ cups cold water
2 tablespoons grated orange rind
¾ cup orange juice
6 cups (1½ quarts) milk

Combine sugar and 3 cups water in sauce pan. Boil gently in saucepan for 2 minutes. Remove from heat, add Jello and stir until dissolved. Add 1½ cups cold water, rind and juice. Chill until syrupy. Add milk gradually, stirring constantly. Pour into 3 refrigerator trays and when partially firm, (about 1 hour), turn into a cold bowl and beat with a rotary beater until smooth but not melted. Return to trays and freeze.

FRESH PEACH SHERBET

1 cup sugar
3 cups milk
1 cup light corn syrup
2 cups mashed fresh peaches
½ cup orange juice
2 tablespoons lemon juice
1 tablespoon grated lemon rind

Heat milk slightly to dissolve sugar. Stir in syrup. Combine remaining ingredients. Put into two freezer trays or one large tin and let freeze until almost firm. Turn out and beat thoroughly. Return to freezer and freeze.