Thursday, August 28, 2014

Fruit Sherbet

Fruit Sherbet 

1 env. unflavored gelatin             
½ to ¾ c. sugar
dash salt                                  
½ c. water
2 c. fresh fruit puree                   
1 (13 oz.) can evaporated milk
3 egg whites                             
¼ c. sugar

In large saucepan combine gelatin, ½ to ¾ cup sugar (to taste), and salt.  Stir in water; heat and stir til gelatin dissolves.  Stir in desired fruit puree and evaporated milk.  Turn into a 9x9x2" pan, cover and freeze until firm.  In small mixer bowl beat egg whites until soft peaks form; gredaully add ¼ cup sugar, beating till stiff peaks form.  Break frozen mixture into chucks; turn into chilled large mixer bowl.  Beat until fluffy.  Fold in egg whites.  Return to pan; cover and freeze until firm.  Makes about 1½ quarts

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