Soursop sherbert
6 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Sugar |
| 2 | cups | Water |
| 2 | cups | Soursop puree |
| 1 | tablespoon | Lemon juice |
| 1 | Egg white | |
Directions
Boil sugar and water for five minutes, cool to lukewarm. Add remaining ingredients. Freeze in freezer until a bit firm. Remove and beat until fluffy. Do this two times. Yield 1 quart.
From: Real Guamanian Recipes By Way Of Dorothy's Kitchen By: Dorothy Horn Posted by: Bill McGimpsey