3 c. sugar
1 c. lemon juice
2 (12 oz.) cans evaporated milk, chilled
6 c. milk
4 qt. ice cream freezer, ice, salt

In large mixing bowl, combine sugar and lemon juice. Mix well on low speed. Slowly add evaporated milk. Mix. Add 3 to 4 cups milk. Mix slowly. Pour sherbet mix into freezer can. Add remaining milk and stir with long-handled spoon. Freeze according to ice cream freezer directions. Makes 1 gallon sherbet.