Apricot And Grapefruit Sherbet Recipe
Ingredients
| Lemon juice | 1⁄2 Tablespoon | |
| Water | 1 Cup (16 tbs) | |
| Egg whites | 1 | |
| Grapefruit juice | 1 1⁄2 Cup (24 tbs) | |
| Cooked apricots | 1 Cup (16 tbs), sieved | |
| Maraschino cherries | 1⁄2 Cup (8 tbs) | |
| Sugar | 2 Tablespoon | |
| Sugar | 2 Tablespoon |
Nutrition Facts
Serving size
Calories 387 Calories from Fat 6
% Daily Value*
Total Fat 0.66 g1%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 190.8 mg7.9%
Total Carbohydrates 84 g27.9%
Dietary Fiber 3.9 g15.7%
Sugars 79.3 g
Protein 14 g28.2%
Vitamin A 35.6% Vitamin C 135.2%
Calcium 7% Iron 5.6%
*Based on a 2000 Calorie diet
Directions
Cool thoroughly.
Combine the grapefruit juice, sieved apricots and lemon juice and add to the cooled sirup.
Pour into the freezer and freeze, using 8 parts ice to 1 part salt.
When the sherbet is of the consistency of a soft mush, open the freezer and fold into the sherbet the egg-white which has been beaten until very stiff with the 2 tbsp. of sugar.
Re-cover the freezer and continue freezing until the sherbet is stiff enough to serve.
Serve garnished with maraschino cherries cut in small pieces.
Chef
