 |
| My little bro and sis - The Twins. |
It's been like . . . 2 months without a recipe on here. Sometimes - or should I say often as of late, blogging just doesn't happen. When I get on the computer, I've just been keeping up.
It's dry and hot, which is not good for the goats - that we get the milk from - to make sherbet. But they've been doing just fine, by God's grace, giving about 15 gallons of milk a day. (Side note: we sell hardly any of that). And us - the goat keepers - are doing okay, too. I guess we just get a "detox" from sweating so much 2x a day. (We milk inside of a tin can - a metal barn, that is. It's 80 degrees F. on the low end and 100 degrees + on the high end). I'm sure it would be cooler if we got up earlier, but then there's the late nights - talking and/or partying with close friends or guests. (We had company for about 2 weeks straight last month).
For now, here's the recipe. Chill out, blogging friends. Here's a sweet treat to help ya do that.
Easy Homemade Sherbet (Gluten-Free)
Fish Family Favorite (unsure of the origin)
1 cup water
1 cup sugar
1 3-oz. fruit flavored gelatin packet
4 cups milk
In a meduim-sized saucepan, combine the water, sugar and gelatin. Bring to a boil, remove from heat and set aside for 20 minutes.
Add the milk and freeze or transfer the mixture to an ice-cream maker and freeze according to manufacturer's instructions.
~ Hanunyah
P.S. My new baby. So sweet!
P.P.S. You may head over to my other blog for firework and new animal pictures.
