| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
6 |
Servings |
INGREDIENTS
| 1 1/2 |
c |
Granulated sugar |
| 1/2 |
c |
Water |
| 1 |
|
Lemon; grated zest of |
| 1 |
lb |
Frozen strawberries |
| 1/4 |
c |
Lemon juice |
| 2 |
|
Egg whites; beaten until stiff |
INSTRUCTIONS
From: by547@freenet.carleton.ca (Kyran Pittman Snair)
Date: 16 Jun 1995 17:57:49 -0400
Boil the first three ingreidients for five minutes. Since I was using
frozen berries, i didn't have to wait for the liquid to cool. Add berries
to syrup, then puree in blender in small batches. Chill in freezer in a
glass casserole or metal pan until thoroughly cool, but not frozen solid.
Stir in lemon juice and fold in egg whites. Freeze four to six hours,
folding mixture once or twice. Thaw slightly before serving. It was a
terrific dessert and I imagine could use any fruit, fresh or frozen.
Optional: I added a splash of rum to the berry puree for a daquiri flavour
and garnished the frozen sorbet with lime slices. Hey, it was Saturday
night!
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
A Message from our Provider:
“What gives us conviction of sin is not the number of sins we have committed; it is the sight of the holiness of God. #Martyn Lloyd-Jones”