stone ground flour
stone ground corn meal
stone ground grits

Checkout
stone ground four stone ground grits stone ground corn meal
stone ground grits stone ground flour
corn meal
Home
stone ground grits

About Us
grits

Catalog
order stone ground flour

Ordering

Shoe Care
stone ground flour recipes

Recipes

Shoelaces

Good News

Shipping

Contact Us
   
   


 

 

 

     

SOUTHERN RECIPES
Return To Recipe Index

SHERBET RECIPES:

Apricot Sherbet

  • 1 quart apricots 

  • 2 1/2 cups sugar 

  • 1 egg (white only) 

  • 8 cups water

  • 1 tsp. powdered gelatin

  • 1/2 cup lemon juice

Wash apricots. Crack and remove a few kernels from pits, put these with apricots and cook in the water until the fruit is soft. When cool press through a sieve and measure 5 cups of juice and pulp. Add sugar lemon juice and gelatin which has been dissolved by quaking in a tablespoon of cold water and then over boiling water. Whip white of egg until stiff and add. Freeze, (Peaches or other fruit may be used in place of apricots, sweetened to taste.) (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Banana Sherbet

  • 1 cup water

  • 1 egg white

  • 1 1/2 cups sugar

  • 2 tbs. lemon juice 

  • 6 medium-sized bananas 

  • 2 cups orange juice

Combine water and sugar and boil until sugar is dissolved. Cool thoroughly. Peel bananas and press through juicer. Add orange juice and lemon juice and combine with sugar syrup. Beat egg white slightly and add to the mixture. Freeze. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

New England Cranberry Sherbet

  • 2 cups cranberries 

  • 2 cups sugar

  • 2 cups milk 

  • 1 cup cream

  • 3 tbs. lemon juice

Wash and cook cranberries until tender. Press through potato ricer then add sugar and cook until sugar dissolves then chill well .Add lemon juice, milk and cream into freezer. (Makes 1 1/2 quarts)

Printer Friendly Version
return to top of page

 

Mrs. Badgley's Favorite Sherbet

  • 3 cups sugar 

  • 3 cups water 

  • 3 ripe bananas, crushed

  • Juice of 3 lemons 

  • Juice of 3 oranges 

  • 3 egg whites, beaten stiff

Mix the sugar and water and boil 5 minutes, then cool. Add the juice of the lemons and oranges, then the crushed bananas. Freeze to a mush and then fold in the stiffly-beaten egg whites and continue freezing until firm. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Fruit Sherbet

  • 3 cups sugar

  • Juice of 3 lemons

  • 1 No. 2 can crushed pineapple

  • 3 pints water

  • Juice of 3 oranges

  • 3 bananas sliced thin

  • 1 egg white beaten stiff

Mix the sugar and water and cook 5 minutes. Cool slightly and add the fruit juices and the fruit. Pour in ice cream freezer and add the stiffly-beaten egg white. Freeze. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Glenridge Sherbet

  • 4 cups water 

  • 1 cup sugar 

  • 2 tbs. finely- chopped fresh mint

  • 1 tbs. gelatin 

  • Juice of 4 lemons

  • 4 tbs. cold water

Make a syrup of sugar and water. Dissolve the gelatin in 4 tbs. cold water. Combine the two and add lemon juice and chopped mint. Freeze. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Grape Sherbet

  • 20 marshmallows

  • 4 tbs. lemon juice

  • 1 cup grape juice

  • 1/4 cup egg whites

  • 2 tbs. orange juice 

  • 1 tbs. sugar

Place marshmallows and grape juice a double boiler and heat together stirring frequently until the marshmallows are melted Remove and add the fruit juices and chill. Beat the egg whites and sugar together. Fold thoroughly into the jellied grape mixture and freeze. (Makes 1 quart)

Printer Friendly Version
return to top of page

 

Grapefruit Sherbet

  • 4 grapefruits 

  • 3 cups water 

  • 1 cup orange or other fruit juice

  • 2 eggs (whites only)

  • 1 cups sugar

Boil together (10 minutes) water and sugar. When cold, add strained juice of grapefruits or enough to measure 3 cups. Add orange or fruit juices. Whip whites of eggs and add to mixture. Freeze. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Lemon Cream Sherbet

  • 8 tsp. salt 

  • 1 1/2 cups milk

  • 1/2 cup thin cream 

  • 2 tsp. gelatin

  • 1/4 cup cold water 

  • 1 cup sugar

  • 1/3 cup white corn syrup

  • 1/3 cup lemon juice

  • 1 tsp. grated lemon rind

Soak the gelatin in the cold water and dissolve over hot water. Mix together the remaining ingredients and add gradually to the gelatin mixture. Freeze. (makes 1 quart)

Printer Friendly Version
return to top of page

 

Lime Sherbet

  • 20 marshmallows 

  • 1 cup ginger ale 

  • 2 cups boiling water

  • 1 tsp. lemon juice 

  • 1 tbs. sugar 

  • 1/4 cup fresh lime juice

  • 2 egg whites 

  • Green vegetable coloring

Melt the marshmallows in the boiling water. Add the ginger ale, fruit juices and coloring, then cool. Add the sugar to the beaten egg whites beat, and combine with the lime mixture. Freeze. (Makes 1 1/2 quarts)

Printer Friendly Version
return to top of page

 

Orange Cream Sherbet

  • 1 tbs. lemon juice

  • 1/2 cup evaporated milk 

  • 1 tsp. gelatin

  • 1 tbs. cold water 

  • 3/4 cup water 

  • 1 tsp. grated orange rind

  • 3/4 cup sugar 

  • 1 egg white 

  • 2 cup orange juice

Soak the gelatin in the tbs. of cold water for 5 minutes and soften over boiling water. Boil the sugar, water and orange rind together and strain into softened gelatin. Add the fruit juices and cool. When thoroughly chilled, whip the evaporated milk and egg white separately and combine Then fold slowly into the fruit and gelatin mixture and freeze. (To whip evaporated milk, chill it thoroughly, then whip until it is thick.) (Makes 1 1/2 quarts)

Printer Friendly Version
return to top of page

 

Orange Fruit Sherbet

  • 1 cup sugar

  • l/'2 cup cream

  • 2 tbs. lemon juice 

  • 1 1/2 cups water

  • 2 cups orange pulp and juice

Boil sugar and water for 10 minutes and then cool. Cut oranges in halves, crosswise, and carefully remove pulp in pieces together with remaining juice. Measure 2 cups and add lemon juice. Combine with cold sugar syrup. Freeze to a soft mush and fold into the sherbet the cream which has been whipped. Recover freezer and freeze stiff. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Pineapple Sherbet

  • 3/4 cup sugar 

  • 1 1/2 cups water 

  • 1/4 cup cold water 

  • Juice of 1/2 orange 

  • 2 egg whites 

  • Juice of 1 lemon 

  • 1 tbs. gelatin

  • 1/2 cup pineapple juice

  • 1/8 tsp. salt

  • 1/2 cup whipping cream

  • 1 cup shredded pineapple, drained

Boil the sugar and water together 5 minutes. Add the gelatin which has been soaked in the cold water 5 minutes. When cool. add the fruit juice and pineapple. Freeze. Add the salt to the egg whites and beat stiff. Whip the cream until thick but not stiff and combine with the partially-frozen mixture then fold in the egg whites and continues freezing. (Makes 2 quarts)

Printer Friendly Version
return to top of page

 

Raspberry Sherbet

  • 1/2 cup water 

  • 3/4 cup sugar 

  • 1/2 cup whipping cream

  • 1 egg white 

  • 2 tbs. lemon juice 

  • 1 pint red raspberries

Put the fresh berries in saucepan with the water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice. With canned berries, omit the water. Simply heat in their own juice and press through a sieve. Cool. Beat until light and then fold in the egg white, beaten stiff, and beat the mixture again. Fold in the whipped cream until thick and stir well. Freeze. (Makes 1 1/2 quarts)

Printer Friendly Version
return to top of page

 

Economy Sherbet

  • 1/4 cup lemon juice

  • 2 egg whites beaten stiff

  • 2 cups boiling water

  • 3/4 cup sugar

  • 1 pkg. orange-flavored gelatin

Dissolve the flavored gelatin in the boiling water and add the lemon juice and sugar. Cool. Fold in the egg whites beaten stiff. Freeze. (Makes 1 1/2 quarts)

Printer Friendly Version
return to top of page

 

Click here to see Our Ice Cream Makers

Looking for new and delicious recipes? Peas and Corn Company has some of the best!

Privacy Statement | Email Us to a Friend

copyright 1999-2016, The Peas and Corn Company
All Rights Reserved