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Apricot And Grapefruit Sherbet Recipe
|Lemon juice||1⁄2 Tablespoon|
|Water||1 Cup (16 tbs)|
|Grapefruit juice||1 1⁄2 Cup (24 tbs)|
|Cooked apricots||1 Cup (16 tbs), sieved|
|Maraschino cherries||1⁄2 Cup (8 tbs)|
Calories 280 Calories from Fat 6
% Daily Value*
Total Fat 0.69 g1.1%
Saturated Fat 0.07 g0.37%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 29.3 mg1.2%
Total Carbohydrates 68 g22.6%
Dietary Fiber 3.9 g15.7%
Sugars 63.6 g
Protein 4 g7.8%
Vitamin A 35.6% Vitamin C 135.2%
Calcium 6.2% Iron 5.5%
*Based on a 2000 Calorie diet
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.