Lemon Sherbet
"Meyer lemons make a sublime sherbet, but any lemons will do. From the Western chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in the preparation time."
- Ready In:
- 15mins
- Ingredients:
- 4
- Serves:
-
12
ingredients
- 1 quart water
- 3 cups sugar
- 3⁄4 cup lemon juice (fresh is best)
- 2 egg whites, stiffly beaten
directions
- Boil water and sugar together for five minutes.
- Add lemon juice; cool and freeze to a mush.
- Fold in stiffly beaten egg whites and continue freezing until ready to serve.
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RECIPE SUBMITTED BY
Molly53
United States
