Creamy Raspberry Sherbet Recipe

Ingredients & Serving Sizes

2 Quarts

• 3/4 cup Water
• 1 Egg White
• 1 cup Sugar
• 3 tablespoons Lemon Juice
• 3/4 cup Whipping Cream
• 1 pint Raspberries

4 Quarts

• 1 1/2 cups Water
• 2 Egg Whites
• 2 cups Sugar
• 6 tablespoons Lemon Juice
• 1 1/2 cups Whipping Cream
• 2 pints Raspberries

6 Quarts

• 2 cups Water
• 3 Egg Whites
• 3 cups Sugar
• 8 tablespoons Lemon Juice
• 2 1/2 cups Whipping Cream
• 3 pints Raspberries

Directions

• Put the fresh berries in a saucepan with water and sugar. Cook for 5 minutes.
• Press through a sieve and add the lemon juice. Let cool.
• Beat until light and then fold in the whipping cream until thick.
• Stir well and chill mixture in refrigerator for one hour.
• Freeze as directed in your White Mountain® Ice Cream Maker manual.
• For Sherbet variations, try substituting the Raspberries with Peaches, Strawberries or Blueberries.