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.
3 Cup (48 tbs)
3⁄4 Cup (12 tbs)
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.