Grasshopper Sherbet

7 cups milk

1 1/4 cups sugar

1/4 cups green creme de menthe

1/2 to 3/4 cups white creme de cacao

Combine milk, sugar, creme de menthe, and creme de cacao in a large bowl. Stir until sugar is dissolved. Chill.

Pour mixture into refrigerator trays or metal pans, not more than 3/4 full. Cover and freeze until mixture becomes firm around edges.

Turn into a chilled bowl and beat or stir until smooth. Return to frig trays and cover. Freeze until firm.

If not to be served soon after freezing, sherbet may be kept frozen in plastic containers 2-3 weeks.

Yield 3 qts.

Note: if desired, sherbet may be made in ice cream freezer following manufacturers directions.