l62 DAIRY TECHNOLOGY 



Sherbet. 



6 gallons water or milk. 



6 quarts orange juice (or other fruit). 



1 pint lemon juice. 



2 dozen eggs, whites only. 

 23 pounds sugar. 



Another recipe for a very delicious and rich sherbet, 

 especially useful when made on a small scale, is as follows: 



I quart of water. 



I pound of sugar. 



I quart of fresh strawberries. 



Whites of six eggs. 



Juice of two lemons. 



Boil sugar and water together to make the syrup. Pick 

 over the strawberries and thoroughly mash them; then 

 add the lemon juice and mix. When the syrup has been 

 cooled, pour it over the mashed berries, mix and strain 

 into the freezing can, and freeze. When about half frozen 

 add the beaten whites of eggs and complete freezing. 



