Squeeze lemons, reserving juice. Put lemon rinds in water to cover in a pan. Heat to boiling. DO NOT BOIL. Squeeze rinds out & remove. In this hot liquid, add mint. Mash well. (I use my hands to be sure to get all the flavor from the mint.) Strain. To this liquid add the sugar & lemon juice. Stir until sugar is dissolved. Add pineapple. Put in 1 gallon ice cream freezer. Add food coloring & enough milk to fill freezer. Freeze according to freezer directions. (This is a delightful change for a summertime dessert.) MRS. JOHN C. TAYLOR CLARKSDALE, MS From
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|Serving Size: 1 Serving (193g)|
|Recipe Makes: 12 Servings|
|Calories from Fat: 4 (1%)|
|Amt Per Serving||% DV|
|Total Fat 0.4g||1 %|
|Saturated Fat 0.1g||0 %|
|Monounsaturated Fat 0g|
|Polyunsanturated Fat 0.1g|
|Cholesterol 0mg||0 %|
|Sodium 2.7mg||0 %|
|Potassium 189.3mg||5 %|
|Total Carbohydrate 137.6g||40 %|
|Dietary Fiber 3.8g||15 %|
|Sugars, other 133.8g|
|Protein 1.5g||2 %|
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Calories per serving: 523
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