- 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
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