This Recipe Provided By:
The Peas and Corn Co.
Raspberry Sherbet
1/2 cup water
3/4 cup sugar
1/2 cup whipping cream
1 egg white
2 tbs. lemon juice
1 pint red raspberries
Put the fresh berries in saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice. With canned berries, omit the water. Simply heat in their own juice and press through a sieve. Cool. Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the whipped cream until thick and stir well. Freeze. (Makes 1 1/2 quarts)