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Apricot And Grapefruit Sherbet

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  Lemon juice 1⁄2 Tablespoon
  Water 1 Cup (16 tbs)
  Egg whites 1
  Grapefruit juice 1 1⁄2 Cup (24 tbs)
  Cooked apricots 1 Cup (16 tbs), sieved
  Maraschino cherries 1⁄2 Cup (8 tbs)
  Sugar 2 Tablespoon

Combine the 1 1/2 cups sugar, and the water and boil 5 min.
Cool thoroughly.
Combine the grapefruit juice, sieved apricots and lemon juice and add to the cooled sirup.
Pour into the freezer and freeze, using 8 parts ice to 1 part salt.
When the sherbet is of the consistency of a soft mush, open the freezer and fold into the sherbet the egg-white which has been beaten until very stiff with the 2 tbsp. of sugar.
Re-cover the freezer and continue freezing until the sherbet is stiff enough to serve.
Serve garnished with maraschino cherries cut in small pieces.

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