Lemon Sherbet

Ingredients

• 10 Lemons
  
• 3 quarts of Water
• 2.5 pounds of sugar
• 3 Eggs

Directions

1. To make a gallon of Lemon Sherbet, you will need to gather at least 10 lemons. (More than 10 if the lemons are small.)
2. Measure 3 quarts of cold water and sweeten the water by adding 2.5 of loaf sugar to the cold water.
3. Next, beat the whites of the three eggs and add a pinch sugar to the eggs.
4. After mixing the sugar and egg whites, you can now stir the eggs and sugar into the the sweetened water mix.
5. Once you have mixed the lemon, water, sugar and eggs, you may then place the mixture in a bowl into the freezer. Surround the bowl with ice and salt to freeze.
6. Pineapple and orange sherbet could be made the same way if you substitute the lemons for pineapple or oranges. 

Source — La Cuisine Creole
Prepared by Chris Swedburg
Louisiana Anthology
July 18, 2022