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EmailSherbets make a refreshing finish to many meals when a heavier dessert might seem too filling. Lemon, orange, and raspberry are fairly usual but there are other more surprising flavors that are easy to concoct from the frozen and bottled fruits and juices that are now available.
Yield: 1 quart
- 1/2 cup sugar
- 2-1/2 cups boiling water
- 1 cup pureed fresh or frozen blueberries
- juice of 1 lemon
- 2 egg whites beaten stiff
Boil together the sugar and water. Add the lemon juice and the pureed berries. Freeze until nearly solid; beat the egg whites until stiff; beat together with the frozen sherbet and return to the freezer.
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