Lemon Sherbet

1/2 to 1 c. sugar
1 lemon
2 c. milk
Lemon rind, optional

Dissolve sugar in milk (a little cream may be substituted). Grate the rind and stir in. Squeeze the lemon and gradually add the juice, stirring constantly. Freeze. If using refrigerator tray --freeze until mushy, beat up the crystals, then freeze solid. Churn frozen -- use your ice cream freezer.

REMARKS: This recipe works best when doubled. It is simple enough for a child to make. Makes 4 half cup servings.