Any Fruit Sherbet Recipe
Ingredients
| Unflavored gelatin | 1 | |
| Sugar | 3/4 Cup (16 tbs) | |
| Salt | 1 Dash | |
| Water | 1/2 Cup (16 tbs) | |
| 2 cups desired fresh fruit puree | ||
| Evaporated milk | 1 13 Ounce | |
| Egg whites | 2 | |
| Sugar | 1/4 Cup (16 tbs) | |
Directions
In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (depending on sweetness of fruit), and salt.
Stir in water; heat and stir till gelatin dissolves.
Stir in desired fruit puree and evaporated milk.
Turn into a 9x9x2-inch pan; cover and freeze till firm.
In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight).
Break frozen mixture into chunks; turn into chilled large mixer bowl.
Beat till fluffy.
Fold in egg whites.
Return to pan; cover and freeze till firm.
If necessary, let stand a few minutes before serving.
Stir in water; heat and stir till gelatin dissolves.
Stir in desired fruit puree and evaporated milk.
Turn into a 9x9x2-inch pan; cover and freeze till firm.
In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight).
Break frozen mixture into chunks; turn into chilled large mixer bowl.
Beat till fluffy.
Fold in egg whites.
Return to pan; cover and freeze till firm.
If necessary, let stand a few minutes before serving.
Chef
