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