Recipe - Lemon Cream Sherbet
Categories: None, Lemon Cream Sherbet
Ingredients:
Lemon Cream Sherbet recipe makes 70 Servings
1 One half cup Sugar
2 cup Water; boiling
2 Lemons; juice
1 Lemon; rind grated
1/8 teaspoon Salt
2 Egg yolks
2 cup Cream; whipped
2 Egg whites
Dissolve sugar in boiling water, add grated rind, lemon juice and salt.
Gradually pour over egg yolks, well beaten. Cool and freeze to a slush.
Whip cream, fold in stiffly beaten egg whites. Add to halffrozen mixture
and continue freezing until firm.
Source: Doris K. Reed, Kennonsburg Grange, Noble County, OH
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
Lemon Cream Sherbet recipe makes 70 Servings
Prepare a great meal for the whole family with this recipe!
