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Pineapple Sherbet

Pineapple Sherbet

3/4 C. sugar
1 1/2 C. water
1/4 C. cold water
juice of 1/2 orange
2 egg whites
juice of 1 lemon
1 T. gelatin
1/2 C. pineapple juice
1/8 t. salt
1/2 C. whipping cream
1 C. crushed pineapple, drained

Boil the sugar and water together 5 minutes. Add the gelatin which has been soaked in the cold water 5 minutes. When cool. add the fruit juice and pineapple. Freeze. Add the salt to the egg whites and beat stiff.

Whip the cream until thick but not stiff and combine with the partially-frozen mixture then fold in the egg whites and continues freezing.

Makes 2 quarts.

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