| CATEGORY |
CUISINE |
TAG |
YIELD |
| Dairy, Eggs |
|
Beverage |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Cold water |
| 1 1/2 |
c |
Sugar |
| 1/4 |
ts |
Ground ginger |
| 1/8 |
ts |
Ground cinnamon |
| 1 |
c |
Orange juice |
| 1/4 |
c |
Freshly squeezed lemon juice |
| 1/4 |
c |
Finely cut crystallized ginger |
| 1/2 |
c |
Top milk |
| 1 |
|
Egg white |
INSTRUCTIONS
Combine water, sugar, ground ginger, and cinnamon in a small saucepan. Stir
over low heat until sugar is dissolved. Bring to a boil for 5 minutes. Let
cool. Add fruit juices and crystallized ginger. Pour into freezing tray
of refrigerator and freeze to mushlike consistency. Remove to a bowl. Add
top milk and egg white beaten stiff . Beat well. Return to refrigerator
tray and freeze, stirring every 30 minutes until mixture is set. Serve in
chilled sherbet glasses. Yield: 6 to 8 servings.
From <The Progressive Farmer's Southern Country Cookbook>, by the editors
of the 'Progressive Farmer Magazine'. Downloaded from Glen's MM Recipe
Archive, http://www.erols.com/hosey.
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