Currant Sherbet with Water
24 Sep 2009
This currant sherbet recipe is a cooked sherbet recipe made with added raspberries. Prepared with a cooked sugar syrup, the currant sherbet is lemony and best served chilled with a garnish of choice.
|Sugar||3 Cup (48 tbs)|
|Lemon juice||3⁄4 Cup (12 tbs)|
|Red currants||3 Pint|
|Red raspberries||1 Pint|
1.Make a syrup by boiling sugar and water together for 5 minutes.
2.Add lemon-juice, cool and freeze to a mush.
3.Add the beaten whites of the eggs and continue freezing.
Currant Sherbet With Water Recipe