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Berry Sherbet: Date Added: 6 Jun 2011
Listed in: Desserts
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Berry Sherbet

A mix of fruit and sweetened milk make a wonderful summer treat. Though you can serve this within hours of starting the recipe I think it tastes best the next day.
Makes about 4 cups or 6 portions
3 cups strawberries washed, hulled and chopped or 3 cups raspberries
1/3 cup sugar
pinch of salt
2/3 cups sweetened condensed milk
2 tablespoons lemon juice
3 tablespoons pasteurized egg whites or egg whites from 2 eggs

Cooking Instructions

1. Combine fruit with sugar and salt. Stir and let it sit for 15 minutes this is called macerating and means the sugar draws the juice from the berries to make a delicious sweet syrup. After 15 minutes purée the fruit in a blender or food processor. At this point you can press the berries through a sieve to remove the seeds, this is optional and is a step I skip as I do not find the texture of the seeds undesirable.
2. Combine the fruit with the milk and lemon. Refrigerate for about ten minutes to get it nice and cold.
3. Meanwhile beat the egg whites until stiff and they hold peaks ( don't clean the beaters you will use them again in thirty minutes). Fold the egg whites into the chilled fruit mixture. Pour into a pie plate or other broad, flat pan ( a shallow pan makes freezing faster) Freeze for thirty minutes or until half frozen.
4. With a spatula scrape the partially frozen mixture into a bowl and beat quickly until smooth but not melted. Cover and freeze until firm this will take at least 2 hours. It is ready to serve when it can hold its shape but as I said above it really does taste best the next day.

182 calories, Fat 3.2 g, Saturated Fat 1.9 g, Cholesterol 12 mg, Sodium 89 mg, Carbohydrate 35.7 g, Fiber 1.5 g Sugar 33.3 g, Protein 4.4 g

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