Raspberry Sherbet

Title: Raspberry Sherbet
Subject: water; sugar; gelatin; raspberries; lemon juice; egg whites; ice; ice cream salt
Description: raspberry sherbet

Boil together 3 minutes .........2 cups water
1 cup sugar
Soak 5 minutes .......................1 tablespoon gelatin in
Pour over hot syrup and stir until 1/4 cup cold water
dissolved.
Mash well .............................1 quart fresh or frozen raspberries
Add ...................................1/2 cup lemon juice
Strain and when cold fold in..........2 egg whites, stiffly beaten

Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream
salt. Repack and allow to ripen for 2 hours.

Recipe submitted by Jessie J. Davis Tested in
The American Home Kitchen

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# Raspberry Sherbet

*From Jessie J. Davis and The American Home Kitchen*

## Ingredients

- 2 cups water
- 1 cup sugar
- 1 tablespoon gelatin
- 1/4 cup cold water
- 1 quart fresh or frozen raspberries
- 1/2 cup lemon juice
- 2 egg whites, stiffly beaten

## Instructions

1. Boil together the water and sugar for 3 minutes.
2. Soak the gelatin in 1/4 cup cold water for 5 minutes.
3. Pour the gelatin mixture over the hot syrup and stir until dissolved.
4. Mash the raspberries well and add the lemon juice.
5. Strain the raspberry mixture and when cold, fold in the stiffly beaten egg whites.
6. Turn into a 1-gallon freezer and freeze using 3 parts ice to 1 part ice cream salt.
7. Repack and allow to ripen for 2 hours.
Creator: Alberta P. Thornton
Source: RCA0005 - VTG 175+ Recipes w Box Handwritten Clipped Breads Pies Casseroles Seafood Donut (eBay)
Date: 1950s
Contributor: Jessie J. Davis
Rights: Personal/Family
Format: Clipped recipe
Identifier: RCA0005-20260528-0137
Coverage: Maine, US