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Raspberry Sherbet
raspberry sherbet
Boil together 3 minutes .........2 cups water
1 cup sugar
Soak 5 minutes .......................1 tablespoon gelatin in
Pour over hot syrup and stir until 1/4 cup cold water
dissolved.
Mash well .............................1 quart fresh or frozen raspberries
Add ...................................1/2 cup lemon juice
Strain and when cold fold in..........2 egg whites, stiffly beaten
Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream
salt. Repack and allow to ripen for 2 hours.
Recipe submitted by Jessie J. Davis Tested in
The American Home Kitchen
Back:
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# Raspberry Sherbet
*From Jessie J. Davis and The American Home Kitchen*
## Ingredients
- 2 cups water
- 1 cup sugar
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 quart fresh or frozen raspberries
- 1/2 cup lemon juice
- 2 egg whites, stiffly beaten
## Instructions
1. Boil together the water and sugar for 3 minutes.
2. Soak the gelatin in 1/4 cup cold water for 5 minutes.
3. Pour the gelatin mixture over the hot syrup and stir until dissolved.
4. Mash the raspberries well and add the lemon juice.
5. Strain the raspberry mixture and when cold, fold in the stiffly beaten egg whites.
6. Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream salt.
7. Repack and allow to ripen for 2 hours. -
Lime-Pineapple Fluff
Lime-Pineapple Fluff
Sugared raspberries atop add just the
right flavor bouquet for this tangy gela-
tin whip—
1 No. 2 can (2½ cups) crushed
pineapple
• • •
1 envelope (1 tablespoon) un-
flavored gelatin
⅓ cup sugar
Dash salt
• • •
¼ cup lime juice
• • •
1 cup heavy cream, whipped
Few drops green food coloring
Drain pineapple and add enough
water to syrup to make 1½ cups.
Combine gelatin, sugar, and salt;
add syrup. Heat and stir till gela-
tin dissolves. Remove from heat;
add lime juice. Chill till partially
set; beat with rotary or electric
beater till light and fluffy. Fold in
drained pineapple and whipped
cream. Tint pale green with few
drops food coloring. Pour into 1-
quart mold. Chill till firm. Un-
mold. Top with additional whipped
cream and sweetened red raspber-
ries; or pass a bowl of thawed
frozen raspberries (a few crystals
Makes 6 to
Back:
remaining) for a sauce. Makes 6 to
8 servings.
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# Lime-Pineapple Fluff
*Sugared raspberries atop add just the right flavor bouquet for this tangy gelatin whip—*
## Ingredients
- 1 No. 2 can (2 1/2 cups) crushed pineapple
- 1 envelope (1 Tbsp) unflavored gelatin
- 1/3 cup sugar
- Dash salt
- 1/4 cup lime juice
- 1 cup heavy cream, whipped
- Few drops green food coloring
## Instructions
1. Drain pineapple and add enough water to syrup to make 1 1/2 cups.
2. Combine gelatin, sugar, and salt; add syrup.
3. Heat and stir till gelatin dissolves.
4. Remove from heat; add lime juice.
5. Chill till partially set; beat with rotary or electric beater till light and fluffy.
6. Fold in drained pineapple and whipped cream.
7. Tint pale green with few drops food coloring.
8. Pour into 1-quart mold. Chill till firm.
9. Unmold. Top with additional whipped cream and sweetened red raspberries; or pass a bowl of thawed frozen raspberries (a few crystals remaining) for a sauce.
Makes 6 to 8 servings.