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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.

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