Lemon Milk Sherbet

Grated rind of 1 lemon
1/3 cup lemon juice (if Meyer lemons, 1/2 cup)
3/4 to 1 1/4 cups granulated sugar
2 cups milk

Combine rind, juice and 3/4 cup sugar. Stir and let sit a while to let sugar dissolve. Stir in milk. Taste and add more sugar if needed. Freeze in a flat metal pan until frozen about one inch in from edges. Quickly beat until smooth, then refreeze. Stir once or twice more while freezing if convenient, scraping outer frozen part into center. If very hard frozen, allow to soften a bit before serving.

Makes close to 1 quart.