Mother's Best Lemon Sherbet

Mother made this using metal ice cube trays, which she'd put right in the freezer. It was a special day when she made it.
You don't need an ice-cream maker for this. I'll use a 9 x 13 inch pan.

Sherbet, Lemon (Gelatin)

1 envelope Knox Gelatin

1 quart milk

1 1/2 C sugar

3/4 (1/2) C lemon juice

1/4 tsp. salt

Soften gelatin in 1/2 C cold milk. Place dish over boiling water and stir until dissolved. Add to remainder of milk. Mix lemon juice, sugar and salt, add slowly to milk and freeze. Stir it several times while it's freezing.