Yield: 1 Servings
|9 \N||Egg whites|
|2 cups||Light corn syrup|
|3 cups||Half and half|
|2 cups||Lemon juice|
Notes: By Tom Conklin, Effort. The Times News. PA This recipe makes 6 quarts and can be cut down for either a 2 or 4 quart freezer. Beat egg whites until stiff but not dry. Gradually beat in sugar.
Add corn syrup, milk, half and half, and lemon juice. Cover and refrigerate for 30 minutes. Freeze as per instructions with your ice cream freezer.
VARIATIONS: Orange sherbet: Omit lemon juice and substitute orange juice.
Add ¼ to
½ tsp. orange food coloring, if desired.
Pineapple sherbet: Omit lemon juice and substitute same amount of canned crushed pineapple (undrained).
Lime sherbet: Omit lemon juice and substitute lime juice. Add ¼ to ½ tsp. green food coloring, if desired.
Posted to recipelu-digest by ncanty@... (Nadia I Canty) on Mar 6, 1998