Lemon Sherbet
- 1 1/2 gallon lemonade
- 1 box gelatin
- 8 egg whites
- 2 lbs pulverized sugar
- 1 quart cream
Make the lemonade, grating the peel of 3-4 lemons before straining the juice into the water. Let it stand for 15 minutes (be patient, you rascal).
Pour a pint of cold water over the gelatin and let it stand for half an hour. Pour over it a pint of boiling water and let it stand until the gelatin is thoroughly dissolved. Add to the lemonade.
Beat the egg whites with the pulverized sugar until as thick as icing. Churn the cream until it is reduced to a pint. Beat the froth of the cream into the egg whites and sugar.
Gradually pour in the lemonade, beating all the time so as to mix through and through.
Freeze.
Pour a pint of cold water over the gelatin and let it stand for half an hour. Pour over it a pint of boiling water and let it stand until the gelatin is thoroughly dissolved. Add to the lemonade.
Beat the egg whites with the pulverized sugar until as thick as icing. Churn the cream until it is reduced to a pint. Beat the froth of the cream into the egg whites and sugar.
Gradually pour in the lemonade, beating all the time so as to mix through and through.
Freeze.
Submitted by Feb 7, 2010
15 min 30 min 45 min
15 min 30 min 45 min