Fruit
Sherbet
1 env.
unflavored gelatin
½ to ¾ c. sugar
dash salt ½ to ¾ c. sugar
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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