Friday, August 18, 2006

Pineapple Sherbet © 1960

2 1/2 cups crushed pineapple
1/2 cup sugar
1/2 cup water
2 egg whites
2 teaspoons lemon juice
1 tablespoon mint (optional)



Boil water, pineapple, juice and sugar for 3 minutes. Cool. Add fruit, egg whites, lemon juice, mint. Blend thoroughly and freeze.*

*Judging from similar recipes in the booklet, I think this should read, 'boil water and sugar for 3 minutes,' then adding the rest of the ingredients once cooled.

**To see more pictures & recipes from this booklet, click here!

It's Ice Cream Time!

2 Comments:

Blogger Terri said...

Yeah, if you add egg whites while this is still hot, they will cook. And it isn't supposedly safe to eat raw eggs, whatever, but I know there are egg white subsititutes that people use for meringue, possibly made by Wilton? I still like the brownie batter spoon and I'm still here, but I probably just jinxed myself.

10:16 AM  
Blogger Kirkkitsch said...

Terri-
Ohhh, you know I never even thought about that (the heat cooking the egg whites), but that is so true. So I guess my observation was right! Yeah, I still lick the mixer too, but now I know to turn it off first. Ha ha! ;)

5:12 AM  

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