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Sherbet, Raspberry (P, TNT)
Source: My Mum
Yield: 3 quarts

6 eggs, separated
one package frozen raspberries in syrup, thawed
1/2 cup white sugar

In a standing mixer beat egg whites until white and very frothy. Add sugar, 2 dessert spoons at a time, until stiff but not dry.

In a separate bowl whisk together egg yolks and raspberries (if you're really fussy, you can pass the raspberries through a sieve to remove the seeds; I rarely do this and no one complains) until well-blended.

Fold in whites until completely incorporated.

Pour into a serving dish (preferably Pyrex) and freeze until firm (overnight).

Poster's Notes:
This is one that has gone over well in my family for years. My friends' kids love it.

Posted by Samantha Vrakking

Nutritional Info Per Serving: N/A