You are here

Currant Sherbet

Lucy's picture
Ingredients
  Red currants 3 Pint
  Red raspberries 1 Pint
  Water 2 Cup (32 tbs)
  Sugar 1 1⁄2 Cup (24 tbs)
  Lemon juice 3 Tablespoon
  Egg whites 2
Directions

MAKING
1.Place currants, raspberries and a cup of the water in a kettle and simmer slowly together for a few minutes.
2.Strain, add remaining water, sugar and lemon juice.
3.Dissolve sugar in the fruit-juice mixture, cool and freeze to a mush.
4.Stir in the beaten whites of eggs.
5.Pack and let stand several hours.
SERVING
6.Serve cold

Recipe Summary

Difficulty Level: 
Easy
Cuisine: 
American
Course: 
Dessert
Method: 
Chilling
Ingredient: 
Currant
Servings: 
2

Rate It

Your rating: None
4.104165
Average: 4.1 (12 votes)