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Red Currant Sherbet

  • 1 quart red currants
  • 2 1/2 cups water
  • 2/3 cup sugar
  • 1 egg white
Was currants carefully, add sugar and water and cook for approximately ten minutes (be patient, you rascal). Remove from fire and strain through a fine sieve. Pour into refrigerator try and partially freeze. Remove to a chilled bowl and beat until fluffy; add stiffly beaten egg white. Return to tray and finish freezing. Serves 8.
Submitted by Cassyjean - Torrington, CT May 31, 2009
15 min 30 min 45 min
Recipe Rascal