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!


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...

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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