Prep 15 mins
Cook 0 mins
The name "sherbet" is of Persian origin and meant a refreshing drink of sweetened and diluted fruit juices. Freezing the mixture as we do in this country required the addition of egg white or gelatin to ensure a smooth and pleasant texture. Thus, our own sherbets are a version of the Persian "sharbat", as refreshing to the people of our Southwest as are the fruit juices to the Persians. From the Southwest chapter of the United States Regional Cookbook, Culinary Arts Institute of Chicago, 1947. Freezing time not included in preparation time.
- Extract juice from fruit; add sugar and water and stir until sugar is dissolved.
- Freeze to slush.
- Fold in stiffly beaten egg white and continue freezing until firm.