Pineapple Mint Sherbet Recipe
Summary
Main IngredientFruits
Ingredients
| 1 envelope unfavored gelatin | ||
| Water | 1 1/4 Cup (16 tbs) | |
| Sugar | 3/4 Cup (16 tbs) | |
| Light corn syrup | 1/2 Cup (16 tbs) | |
| Mint leaves | 1/2 Cup (16 tbs), lightly packed | |
| 1 teaspoon grated lemon rind | ||
| Milk | 1 Cup (16 tbs) | |
| Pineapple juice | 1 1/2 Cup (16 tbs) | |
| 2 tablespoons lemon juice Green food coloring | ||
| Egg whites | 2 | |
Directions
Soften the gelatin in one quarter cup of the water.
Boil together for two minutes the remaining cup water, sugar, syrup, mint and lemon rind.
Add the gelatin and cool to room temperature.
Add the milk, pineapple and lemon juices.
Color a light green and freeze in a two-quart metal pan.
Beat the egg whites.
Break up the frozen mixture, turn it into a mixer or other bowl and beat until very fluffy and soft but not melted.
Fold in the egg whites.
Return to the pan and freeze until firm.
Boil together for two minutes the remaining cup water, sugar, syrup, mint and lemon rind.
Add the gelatin and cool to room temperature.
Add the milk, pineapple and lemon juices.
Color a light green and freeze in a two-quart metal pan.
Beat the egg whites.
Break up the frozen mixture, turn it into a mixer or other bowl and beat until very fluffy and soft but not melted.
Fold in the egg whites.
Return to the pan and freeze until firm.
Chef
