Q: Lemon Sherbert

Lemon Sherbert
1 1/2 cups sugar 2 egg whites 5 T. lemon juice 1 cup water 2 cups orange juice
Put aside 2 tablespoons of the sugar. Bring water and the rest of the sugar to a boil. Boil for 5 minutes. Beat the egg whites with the 2 tablespoons of sugar until very stiff. Slowly pour boiled sugar water mixture into beaten egg whites in bowl. Keep beating mixture. Add lemon and orange juices and continue to beat. Freeze for a few hours until almost set, then rebeat. The longer you rebeat the smoother the texture.

Lemon Sherbert

1 1/2 cups sugar
2 egg whites
5 T. lemon juice
1 cup water
2 cups orange juice

Put aside 2 tablespoons of the sugar. Bring water and the rest of the sugar to a boil. Boil for 5 minutes. Beat the egg whites with the 2 tablespoons of sugar until very stiff. Slowly pour boiled sugar water mixture into beaten egg whites in bowl. Keep beating mixture. Add lemon and orange juices and continue to beat. Freeze for a few hours until almost set, then rebeat. The longer you rebeat the smoother the texture.

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