Pear Sherbet
450ml (¾ pint) Pear Juice
450ml (¾ pint) Water
225g (8oz) Sugar
3 Lemons, juice only
1 Egg White, beaten
1 tbsp Gelatine
Mix the fruit juices and water and add the sugar.
Soak the gelatine in a little cold water and add enough boiling water to dissolve it.
Pour this into the mixture.
Freeze to a mushy consistency.
Add the beaten egg white and continue to freeze until stiff.
Serves: 6
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