ksul-uasc-mscc221_019

Cherry Sherbet
1 qt. Royal Ann cherries pitted or 2 no. 2 cans
⅔ cup sugar
1 tsp. plain gelatine soaked in 2 tbsp. water
⅓ cup orange juice
⅓ cup lemon juice
1 egg white
Few drops almond extract
Red coloring
Drain juice from the canned
cherries & add water to make
2 cups. Add sugar to 1 cup of this
liquid & bring to a boil. Dissolve
soaked gelatine in this. Combine
with the other fruit juices. Add
a few drops of coloring & cool. Freeze
until partially frozen then add
unbeaten egg white. Beat with a
rotary beater. Stir in flavoring
& drained cherries, chopped rather
finely. Freeze until firm.
[[Sunset]] Feb. 1940.

Prefer home-canned cherries.