Lemon Cream Sherbet
Makes 1 quart.
Measure all of the ingredients into a clean dry bowl. Stir with a whisk or a fork to blend thoroughly. Transfer to a tightly sealed container or a zip lock bag. Store on the pantry shelf. Packed in a...
Combine sugar, water, and lemon juice in saucepan. Boil over medium heat for about 10 or 15 minutes or until slightly viscous (255°). Before removing from heat, add rose water and let come to a boil....
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...
To serve, pour 6 ounces hot water over 2 heaping teaspoons coffee mix. Stir until well blended. Makes 2 cups mix.
Place all dry ingredients in a blender or food processor and mix until they have the consistency of a very fine powder. Use 1 to 2 teaspoonsful of the dry mix to one coffee mug of hot water. Store the...
Put mixture in ice cream freezer and freeze according to manufacturer's directions. Serves 8.
Combine everything and store in jar with tight-fitting lid. Attach directions: Use 1 Tbs. or more to each cup. Packaged in a pretty jar it makes a great gift.