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The original from scratch sherbet recipe that is a true winner! I use quart yogurt containers to store the sherbet and they work well.

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Recipe Summary

prep:
15 mins
additional:
1 hr 20 mins
total:
1 hr 35 mins
Servings:
4
Yield:
4 servings
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Ingredients

4
Original recipe yields 4 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Beat egg whites in a bowl using an electric mixer until soft peaks form. Add 1/4 cup sugar slowly, beating batter until peaks stiffen.

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  • Combine water, the remaining 1/4 cup sugar, and salt in a bowl. Stir until sugar and salt are dissolved. Stir in cream and lemon juice until just combined. Fold in the beaten egg whites. Pour mixture into an ice cream maker and freeze according to manufacturer's instructions, about 20 minutes. Transfer to an airtight container and freeze until firm, about 1 hour.

Cook's Note:

I do not like it too sweet and use a total of 1/2 cup of sugar, but the original recipe calls for a total of 1 cup.

Nutrition Facts

171 calories; protein 2.7g; carbohydrates 28.8g; fat 5.8g; cholesterol 19.8mg; sodium 138.7mg. Full Nutrition
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