Frozen Mulberry Sherbet

3/4 c. light corn syrup

1 1/2 c. water (boiled with the syrup for five minutes)

1 tsp. of gelatin softened in 2 T. cold water, then stirred into the hot mixture and allowed to cool.

Add 4 tablespoons of lemon juice and 1 c. mulberry juice and freeze until mushy. Then beat until fluffy and fold in one stiffly beaten egg white. Freeze until firm.

See the full article in the July 1989 issue.

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