Food
Lemon or Lime Sherbet
By Yankee Magazine|Aug 17 2007|
Sherbets make 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 cups water
1-1/2 cups sugar
2/3 cup lemon or lime juice
2 egg whites, stiffly beaten
Instructions
Boil the water and sugar until the sugar is dissolved. Add the fruit juice, 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.
