Ingredients:
- 2 1/2 gallons muscadines
- water
- sugar
- lemon juice
Preparation:
Stem, wash, and mash muscadines. Strain and reserve juice. Put hulls and pulp in a kettle with a little water; bring to a boil and simmer for about 20 minutes, adding a little more water if necessary to prevent scorching. Remove from heat and strain through a strainer or jelly bag. Add juice to the reserved juice. Sweeten with sugar to your taste and add a little lemon juice. Put in an ice cream freezer and freeze as you would ice cream.
Recipes: Muscadines & Scuppernongs
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