Citrus Milk Sherbet
|Light corn syrup||3⁄4 Cup (12 tbs)|
|Milk||2 Cup (32 tbs)|
|Grated orange rind||2 Tablespoon (From 2 Whole Fruit)|
|Grated lemon rind||1⁄2 Teaspoon (From 1/2 Whole Fruit)|
|Orange juice||1⁄4 Cup (4 tbs)|
|Lemon juice||1⁄4 Cup (4 tbs)|
|Grapefruit juice||1⁄4 Cup (4 tbs)|
1 Turn refrigerator control to coldest setting.
2 In a bowl, combine the corn syrup, milk, rinds, and juices.
3 In the refrigerator trays, pour the mixture and freeze partially.
4 In a cold bowl, transfer the mixture and beat until light and fluffy.
5 Fold in beaten salted egg whites.
6 Refrigerate again in the trays and freeze until firm.
7 Serve as desired.