Name: Sherbet Salad Dressing
Yield: Makes 2 cups
Ingredients: 1⅓ c. fresh orange juice; 2 egg yolks, slightly beaten; 2 tblsp. fresh lemon juice; 2 tblsp. flour; ¼ tsp. salt; ¼ c. sugar; 1 tblsp. grated orange peel; ½ c. raspberry sherbet; 3 tblsp. salad oil

Preparation info

Makes
2 cups

Difficulty
Easy

Appears in

Farm Journal’s Country Cookbook

By Nell B. Nichols

Published 1972

About

A wonderful frosty-cold dressing. Spoon it on your fruit salads

Ingredients

2 tblsp. flour
¼ c. sugar
¼ tsp.

Method

In top of double boiler combine flour, sugar and salt. Add orange and lemon juices. Cook, stirring constantly, until mixture thickens.
Stir 2 tblsp. hot mixture into egg yolks; gradually add yolks to hot sauce. Stir and cook 1 minute. Remove from heat and stir in oran

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Ingredients

Method

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