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Fruit Sherbet with Egg Whites

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Laura's recipe for using egg whites.


Fruit Sherbet with Egg Whites

Ingredients :


2 cup fruit puree (berries, apricot, plum, strawberry, peach)

1 cup sugar (or to taste)

1 tbl lemon juice

2 x egg whites, beaten stiff


Method :

Place fruit of choice in a blender and blend until pureed. (If using peaches, peel first). Run puree through a food mill, sieve or fine-mesh strainer to remove skins and/or seeds.

Wire whisk puree, sugar and lemon juice until sugar is dissolved. Whisk in beaten egg whites. Pour into a freezer tray and place in freezer. When partially frozen, remove to bowl and beat well with an electric mixer. Mixture will lighten up and turn fluffy. Return to freezer tray and freeze.

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