Lemon Sherbet (Ten portions)
This refreshing Lemon Sherbet is a delightful and simple treat, perfect for a hot day or as a light dessert. The combination of sweet sugar, tangy lemon juice, and a touch of egg white creates a creamy and satisfying texture. This classic recipe from 1900 offers a taste of history with a bright, citrusy flavor that's sure to please.
Ingredients
- 4 cups Water
- 2 cups Granulated Sugar
- 1/4 cup Lemon Juice
- 1 large Egg White
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Instructions
- 1In a saucepan, combine the sugar and water. Bring to a boil over medium heat and boil for 10 minutes, stirring occasionally to dissolve the sugar.
- 2Remove the sugar syrup from the heat and let it cool completely. Once cooled, add the lemon juice and strain the mixture to remove any impurities.
- 3Pour the lemon mixture into a freezer-safe container and freeze until nearly stiff. In a separate bowl, beat the egg white until stiff peaks form. Add the beaten egg white to the nearly frozen sherbet and finish freezing until completely solid.
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