Cream Sherbet
- 3 quarts water
- 4 lemons
- 6 egg whites, beaten to a stiff froth
- 1 lb & 2 ounces sugar
- 1 pint cream
Mix half of the sugar with the cream and beaten egg whites. Mix the rest of the sugar with water and lemons. Mix all together just before freezing.
Submitted by Feb 7, 2010
15 min 30 min 45 min
15 min 30 min 45 min