Lime sherbet
Instructions:
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Egg white enhances the smooth texture of this low-calorie sherbet. It can be made in any kind of ice cream freezer, as well as in a freezer tray. The whipped egg white is added after the mixture is partially frozen, regardless of the freezing method. For lemon sherbet, substitute lemon juice; and for orange sherbet, add orange juice and grated orange rind, if desired.
- 3 cups water;
- 11⁄2 cups sugar;
- 2⁄3 cup fresh lime juice;
- A dash of green food coloring (optional);
- 1 egg white.
- In a 2-quart saucepan, combine the water and sugar and boil 5 minutes. Cool. Add lime juice and a dash of green food coloring, if desired. Turn into a hand-cranked or mechanical freezer, or into freezer trays. Freeze until slushy. Beat the egg white until soft peaks form and add to the partially frozen sherbet. Continue freezing until firm.
- If using freezer trays, beat the egg white and the slush together in a bowl until fluffy, then return to the freezer trays. Freeze again until slushy, and remove and whip again in a bowl. Return to trays and freeze until firm.
- MAKES ABOUT 1 QUART