Pink lemonade sherbet ice cream recipe
Please note: this recipe requires an ice cream machine to make.
Rosemary says: "I use fresh pink lemonade for this recipe, which is coloured with fruit juice. It makes a very pretty, pink sherbet, which should be served to elegant, elderly aunts in the shade of the garden parasol. A decoration of a scented geranium leaf would add the finishing touch."
Ingredients
- 3 large eggs, whites
- 100 g caster sugar
- 350 ml pink lemonade
- 125 ml double cream
Details
- Cuisine: English
- Recipe Type: Dessert
- Difficulty: Easy
- Preparation Time: 120 mins
- Cooking Time: 0 mins
- Serves: 4
Step-by-step
- Whisk the egg whites and sugar together briefly, until the sugar has dissolved and the egg whites are floppy, not stiff. Stir in the lemonade, followed by the cream.
- Turn the sherbet into the ice cream machine, then freeze-churn until ready to serve.
Ice Cream Machine Cookbook by Rosemary Moon. Published by Apple Press, £9.99
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