Lemon Milk Sherbet Recipe
Summary
Ingredients
| Egg whites | 2 | |
| Sugar | 1⁄4 Cup (4 tbs) | |
| Light corn syrup | 1 Cup (16 tbs) | |
| Milk | 2 Cup (32 tbs) | |
| Grated lemon rind | 1⁄2 Teaspoon | |
| Lemon juice | 2⁄3 Cup (10.67 tbs) |
Nutrition Facts
Serving size
Calories 564 Calories from Fat 46
% Daily Value*
Total Fat 5 g7.9%
Saturated Fat 2.8 g14.1%
Trans Fat 0 g
Cholesterol 15.1 mg5%
Sodium 378.8 mg15.8%
Total Carbohydrates 118 g39.4%
Dietary Fiber 0.31 g1.2%
Sugars 57.4 g
Protein 21 g41.5%
Vitamin A 3.3% Vitamin C 43.4%
Calcium 20.2% Iron 0.55%
*Based on a 2000 Calorie diet
Directions
2. Beat the egg whites until stiff but not dry. Gradually beat in the sugar.
Add, while beating, the corn syrup, milk, lemon rind and juice. Pour into freezer tray and freeze until almost firm.
3. Turn into a cold bowl, break up the lumps and beat with a rotary hand or electric beater until smooth. The mixture should be mushy but not melted. Turn again into the tray and freeze until firm.
Chef
