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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 12 |
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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. Ingredients:
1 quart water |
3 cups sugar |
3/4 cup lemon juice (fresh is best) |
2 egg whites, stiffly beaten |
Directions:
1. Boil water and sugar together for five minutes.
2. Add lemon juice; cool and freeze to a mush.
3. Fold in stiffly beaten egg whites and continue freezing until ready to serve.
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