Currant Sherbet Recipe
Ingredients
| Red currants | 3 Pint | |
| Red raspberries | 1 Pint | |
| Water | 2 Cup (32 tbs) | |
| Sugar | 1 1⁄2 Cup (24 tbs) | |
| Lemon juice | 3 Tablespoon | |
| Egg whites | 2 |
Nutrition Facts
Serving size
Calories 1225 Calories from Fat 25
% Daily Value*
Total Fat 3 g4.6%
Saturated Fat 0.17 g0.84%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 381 mg15.9%
Total Carbohydrates 282 g94.1%
Dietary Fiber 46.6 g186.6%
Sugars 215.6 g
Protein 37 g73.1%
Vitamin A 7.7% Vitamin C 614%
Calcium 31.9% Iron 49.6%
*Based on a 2000 Calorie diet
Directions
1.Place currants, raspberries and a cup of the water in a kettle and simmer slowly together for a few minutes.
2.Strain, add remaining water, sugar and lemon juice.
3.Dissolve sugar in the fruit-juice mixture, cool and freeze to a mush.
4.Stir in the beaten whites of eggs.
5.Pack and let stand several hours.
SERVING
6.Serve cold
Chef
