Well-Seasoned Cookbook

flavorful recipes perfected over time

Fruit Sherbet

Mix together:

3/4 cup crushed fruit

1/4 cup lemon juice

3/4 cup sugar

Let stand until syrup forms (2 hrs)

Soften 1 tsp. gelatin in 2 tbsp. cold water, dissolve in 1/4 cup boiling water. Add to fruit mixture. Pour into freezing tray, freeze (1 hour). Whip 1/2 cup whipping cream until stiff. Fold in 1 egg yolk, beaten very light, and 1 egg white, beaten stiff.

Beat the partially frozen mixture in a chilled bowl with a rotary beater until creamy and frothy. Fold in whipped cream mixture. Return to tray. Freeze 3 - 4 hours until firm, stirring occasionally.

Makes about 6 serving.