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)

Nutrition Rank

Nutrition Facts

Serving size

Calories 1128 Calories from Fat 26

% Daily Value*

Total Fat 3 g4.7%

Saturated Fat 0.17 g0.84%

Trans Fat 0 g

Cholesterol 0 mg

Sodium 58 mg2.4%

Total Carbohydrates 280 g93.4%

Dietary Fiber 46.6 g186.6%

Sugars 214.3 g

Protein 16 g32.4%

Vitamin A 7.7% Vitamin C 614%

Calcium 30.3% Iron 49.4%

*Based on a 2000 Calorie diet

0 Comments

Currant Sherbet Recipe