Lemon Sherbet

Preparation info

    • Difficulty

      Easy

Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

  • About

Method

If a gallon is wanted, take ten fine lemons, or more, if small ones. Place to them three quarts of cold water sweetened, with two and one-half pounds of loaf sugar. Just before placing in the freezer, beat up the whites of three eggs with a little sugar and stir in. Then place the mixture of lemons, sugar, water and eggs in the freezer, and pack ice and salt around it. It freezes easily, with less trouble than ice cream. Pineapple or orange sherbet is also very nice made the same way.