Fresh Strawberry Sherbet
By Yankee Magazine|Aug 17 2007|
This fresh strawberry sherbet is a refreshing finish to many meals when a heavier dessert might seem too filling. Lemon, orange, and raspberry are fairly usual but there are other more surprising flavors that are easy to concoct from the frozen and bottled fruits and juices that are now available.
Yield
1 quart
Ingredients
3/4 cup sugar
1 cup boiling water
2 cups fresh strawberry purée
juice of half an orange
juice of half a lemon
drop of red food coloring
2 egg whites, beaten until stiff
Instructions
Boil the water and sugar until the sugar is dissolved. Add the fruit juices and strawberry purée, cool and freeze until nearly solid. Beat the egg white until stiff; beat together with the frozen sherbet and return to the freezer until stiff.
