Watermelon Sherbet Recipe
Watermelon Sherbet has a refreshing taste. Watermelon Sherbet gets its taste from watermelon mixed with lemon juice and eggs white. Watermelon Sherbet is served chilled in summers.
Summary
Main IngredientFruits
Ingredients
1 20 to 25 lb. watermelon
2 tablespoons fresh lemon juice
About 2 1/2 cups sugar
1 egg white
Directions
Cut the watermelon in half, scoop out the meat, and squeeze out the juice through a colander to eliminate seeds.
Throw away the pulp.
Sweeten the juice with sugar (the amount depends on the sweetness of the melon; be sure to sweeten sufficiently, and remember the juice tastes sweeter before freezing than after it is frozen).
Pour in the lemon juice, and freeze the sherbet in ice trays in the freezing unit or compartment of the refrigerator.
Stir every 15 minutes to keep the sherbet from getting flaky.
When the juice starts to harden, beat up an egg white, mix it in, and stir every 15 minutes until the sherbet stiffens.
The sherbet can now be served, and the unconsumed portion can be kept in the freezing compartment for days or even weeks.
Throw away the pulp.
Sweeten the juice with sugar (the amount depends on the sweetness of the melon; be sure to sweeten sufficiently, and remember the juice tastes sweeter before freezing than after it is frozen).
Pour in the lemon juice, and freeze the sherbet in ice trays in the freezing unit or compartment of the refrigerator.
Stir every 15 minutes to keep the sherbet from getting flaky.
When the juice starts to harden, beat up an egg white, mix it in, and stir every 15 minutes until the sherbet stiffens.
The sherbet can now be served, and the unconsumed portion can be kept in the freezing compartment for days or even weeks.
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