Thursday, October 10, 2013
LEMON SHERBET by Nerea
1 cup of sugar
1/2 cup cream
1/2 cup lemon juice
2 egg whites.
First, mix 3/4 of the cup of sugar,
salt and water. Boil it, then simmer
it for 5 minutes. Put it the refrigerator.
Next, add the cream then the lemon juice.
Put in into a plastic container. Freeze
it for 4 or 5 hours.
Later, beat the egg whites. Add 1/4 cup
of sugar.Beat the mixture.
After that, break the frozen mixture with a
fork. Mix in the egg whites.
Finally, put the mixture in the freezer
for 2 hours.