Lemon Milk Sherbet
|Sugar||1⁄4 Cup (4 tbs)|
|Light corn syrup||1 Cup (16 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated lemon rind||1⁄2 Teaspoon|
|Lemon juice||2⁄3 Cup (10.67 tbs)|
1. Set the refrigerator control for fast freezing.
2. Beat the egg whites until stiff but not dry. Gradually beat in the sugar. Add, while beating, the corn syrup, milk, lemon rind and juice. Pour into freezer tray and freeze until almost firm.
3. Turn into a cold bowl, break up the lumps and beat with a rotary hand or electric beater until smooth. The mixture should be mushy but not melted. Turn again into the tray and freeze until firm.
Serving size: Complete recipe
Calories 1499 Calories from Fat 139
% Daily Value*
Total Fat 15 g23.8%
Saturated Fat 8.4 g42.2%
Trans Fat 0 g
Cholesterol 45.2 mg15.1%
Sodium 490.3 mg20.4%
Total Carbohydrates 351 g116.8%
Dietary Fiber 0.92 g3.7%
Sugars 169.4 g
Protein 22 g43.1%
Vitamin A 9.9% Vitamin C 130.1%
Calcium 57.4% Iron 1.4%
*Based on a 2000 Calorie diet