Raspberry Sherbet
8 cups frozen raspberries, thawed
4 egg whites
1/2 cup lemon juice
1 cup sugar
1. Puree the thawed raspberries (you should have about four cups of pureed berries) and pour into a large mixing bowl.
3. After beating the egg whites, add the sugar and lemon juice to the pureed berries and beat until the sugar is dissolved. A good way to tell if the sugar is dissolved is to taste a little of it and see if you can feel any sugar granules on your tongue.
4. Now for the step I failed to photograph. Whip the egg whites into the berry mixture until thoroughly combined. The beaten egg whites help keep the sherbet from forming ice crystals and makes for a smoother sherbet.
5. Pour the final mixture into a 9x13 inch pan and let it freeze for an hour or until mostly set.
6. When the mixture is mostly set, take it out of the freezer and scrap it all into a mixing bowl and beat it until it is smooth, begins to lighten, and increases in volume. Here's a set of before and after pictures.
7. Pour the beaten sherbet back into the pan and pop it back in the freezer for another hour. Then take it out and beat it once again. After the second beating, however, pour the sherbet into a bowl. Cover it and freeze it for a couple more hours or until ready to serve. Then your sherbet is ready to eat!
I highly recommend watching Mr. Smith Goes to Washington while you eat your sherbet. That is what my family and I did anyways. It made a really good combination.
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