Pittsburgh Sherbet
Ingredients
- 1 cup syrup from raspberry preserves
- 1 cup pineapple juice
- 2 tbsp lemon juice
- 1 pint water
- 1 cup sugar
- 4 tbsp orange juice
- 1 egg white
- 1 tsp powdered sugar
Instructions
- Take a cupful of the syrup from a jar of raspberry preserves and the same amount of juice from a can of pineapple; add two tablespoons of lemon juice and a syrup made by boiling together a pint of water and a cupful of sugar.
- When cold add four tablespoons of orange juice and freeze. When stiff, open the freezer and add the white of an egg, beaten stiff with a teaspoon of powdered sugar.
