HOMEMADE SHERBET RECIPES - HOW TO MAKE SHERBET

APRICOT SHERBET RECIPE

12 ounce can evaporated milk
1-3/4 cups milk
1 cup apricot pulp
juice of 1 lemon
1 cup white sugar
pinch of salt

Chill evaporated milk, apricot pulp and lemon in refrigerator overnight. In hot weather, chill bowl and beaters and whip evaporated milk until thick. Add lemon juice and continue beating. Add sugar and milk and whip until blended. Stir in salt and apricot pulp by hand. Pour into a 9x5 loaf pan. Place in the freezer. When frozen on the sides and bottom, whip well with a fork. Continue freezing and whip 2 more times with a fork before it is frozen.

APRICOT SHERBET

1/4 cup Karo syrup
1/2 cup water
1/4 cup sugar
1-1/2 TBS lemon juice
1 cup apricot nectar
pinch of salt
1/2 cup cream

Mix all ingredients well. Freeze until firm and beat with mixer. Freeze well and serve. That's easy enough.

_________________________________________________________

Here's the other recipe:

2 cups white sugar
2 cups water
1 cup lime juice
green food coloring
1/4 cup lemon juice
1 cup powdered milk
6 TBS white sugar

Mix sugar and water together and bring to a boil and cook for 5 minutes to make simple syrup. Add lime juice and a drop or two of food coloring. Pour into pan and freeze until 2 inches of ice forms around edges.

Whip 1 cup water, lemon juice and powdered milk in a small bowl until stiff. Add 6 TBS sugar gradually; beat until stiff. Fold into partly frozen mixture. Freeze; stir twice before serving.

If desired, 1 cup whipping cream may be substituted for water, lemon juice and powdered milk.

LEMON SHERBET RECIPE

4 cups milk
1-1/2 cups white sugar
pinch of salt
3 lemons, juice and grated rind

Mix milk, sugar and salt. Add juice and grated lemons to milk. Stir and put in pan to freeze. When mushy, beat and refreeze.

LEMON WATERMELON ICE

2 cups watermelon pulp
6 oz can frozen lemonade concentrate
6 oz can water (fill can)
2 egg whites, stiffly beaten

Combine watermelon pulp, lemonade and water. Pour into freezing trays and freeze until mushy. Remove from tray and fold in stiffly beaten egg whites. Refreeze until firm; stirring once or twice during freezing.

CRANBERRY SHERBERT

1-3/4 cup white sugar
1-1/2 cups orange juice
1 envelope unflavored gelatin
1/2 cup water
1 cup fresh cranberries
1 egg white, stiffly beaten

Dissolve sugar in orange juice. Place gelatin in 1/4 cup hot water. Place the other 1/4 cup water in a blender and add cranberries. Process until berries are a pulp. Freeze firm and break up in a bowl and beat until mushy. Blend in beaten egg white and refreeze for several hours.

FRESH MINT SHERBET RECIPE

3/4 cup sugar
1 cup water
1 cup fresh mint sprigs
1/2 cup lemon juice
few drops green food coloring
2 egg whites
1/4 cup sugar

Combine the sugar and water and bring to a boil. Meanwhile, crust mint with a wooden spoon in a large heat-proof bowl. Pour the boiling syrup over the mint and crush some more. Cover and allow to stand until cool.

Stir in lemon juice and food coloring. Strain and discard mint. Pour into freezer tray or loaf pan. Freeze until mushy. Beat egg whites until foamy and add 1/4 cup sugar, a tablespoon at a time. Beat until stiff and sugar is dissolved. Remove from freezer and turn into a chilled bowl and beat until smooth. Fold in beaten egg whites, blending until mixture is smooth. Refreeze until firm.





ORANGE SHERBET RECIPE

1 box orange Jell-O
1 large can frozen orange juice concentrate
juice of 3 lemons
2 cups sugar
3 quarts milk

Make Jell-O, adding only 1 cup of hot water. Add orange juice and 1 can water, lemon juice and sugar. Put mixture in freezer. Stir two times and when mixture turns to mush, beat well and add milk to make 1 gallon. Freeze.

PINEAPPLE-ORANGE SHERBET RECIPE

12 cups Orange Crush (any orange soda pop)
2 cans sweetened condensed milk
1 large can crushed pineapple

Dilute milk with juice drained from pineapple. Mix the rest of the ingredients thoroughly. Freeze and stir well a couple of times before it is frozen.