| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Jewish | 1 | Servings | |
INGREDIENTS
| 3 | Ripe papayas, about 3 lbs. | |
| 1/2 | c | Fresh lime juice(about 4 limes) |
| 1 | c | Sugar |
| 2 | Egg whites |
INSTRUCTIONS
A great parve sherbert we serve on Sukkot is made from papayas. For each quart you will need: Cut papayas in half lenghwise and remove black seeds with a small spoon. Scoop out the flesh. Puree the papaya with the lime juice in a food processor or blender until smooth, 1 or 2 minutes. In a medium noncorrodible sauce pan, combine the sugar with 1 cup of water. Bring to a boil over modererate heat, stirring to dissolve the sugar. Reduce the heat and simmer about 5 minutes. Add the papaya puree, reduce the heat and simmer, stirring constantly, for 5 minutes. Remove from the heat and let cool to room temperature. Pour the mixture into the parve chilled canister of an ice cream maker and freeze according to manufactures directions, until partially frozen. Beat the egg whites until stiff. Once the sherbert is partially frozen, add the beaten egg whites. Complete the freezing process. Place the sherbert in the freezer and serve when ready. Posted to JEWISH-FOOD digest V97 #035 From: "HILLEL Y. CANALIZO" <HILLEL.CANALIZO@worldnet.att.net> Date: Tue, 24 Sep 1996 07:06:19 -0500
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