Lime Mint Sherbet
|Water||2 Cup (32 tbs)|
|Sugar||3⁄4 Cup (12 tbs)|
|Light corn syrup||1⁄2 Cup (8 tbs)|
|Grated lime rind||2 Teaspoon|
|Lime juice||1⁄2 Cup (8 tbs)|
|Green food color||2 Drop|
|Egg whites||2 , stiffly beaten|
Set the freezer control for fast freezing.
Pick mint leaves from the stems and chop.
Add the water and sugar to the chopped leaves and boil, stirring, until the sugar has dissolved.
Let stand and cool.
Add the corn syrup, lime rind and juice and enough coloring to give a delicate tint.
Pour into the freezing tray and freeze until firm.
Remove the mixture to a bowl and break up the lumps with a wooden spoon.
Beat until almost smooth but still a thick mush.
Fold in the beaten egg whites, return to the tray and freeze until firm.
Serving size: Complete recipe
Calories 1130 Calories from Fat 7
% Daily Value*
Total Fat 0.74 g1.1%
Saturated Fat 0.07 g0.34%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 211.4 mg8.8%
Total Carbohydrates 292 g97.5%
Dietary Fiber 3.3 g13.1%
Sugars 197.5 g
Protein 8 g15.3%
Vitamin A 21.2% Vitamin C 69.7%
Calcium 10.9% Iron 7.9%
*Based on a 2000 Calorie diet