Guava Milk Sherbet (1950)

• 2 1/4 cups unsweetened guava juice
• 1 1/8 cups sugar
• 1 1/4 cups coffee cream
• 2 egg whites
• 1 tbspns lemon juice
• Pinch of salt

Boil 1 cup guava juice and 1-1/8 cups sugar together for 3 minutes. Let cool. Add remaining guava juice and lemon juice. Place this mixture in refrigerator tray and allow to freeze.

Remove guava mixture to chilled mixing bowl, and beat with beater until mixture is fluffy.  Add cream and fold in stiffly-beaten egg whites, to which salt has been added. 

Pour sherbet into refrigerator tray and freeze. Yield is 1 1/4 quarts.

(Origin - "Meals from the Manse Cook Book" by Lora Lee Parrott. Published by Zondervan Publishing House, 1950.)

Other Recipes from "Meals from the Manse

Corn Flake Dream Bars (1950)

Pineapple Drop Cookies (1950)