Recipe of the Week
Concord Sherbet
Courtesy of
Beverly Rossman


1 cup Sugar
1/2 cup Water
1 teaspoon unflavored Gelatin
2 Tablespoons Water
Juice & grated rind of 2 lemons
2 cups Grape Juice
1 Egg White


Combine sugar and 1/2 cup of water, in saucepan. Stir over heat until sugar dissolves. Boil 3 minutes. Soak gelatin in 2 Tablespoons of water; Add to hot syrup, stirring until dissolved. Add lemon rind and juice, then the grape juice. Stir well and chill.

When chilled, fold in stiffly beaten egg white and freeze, stirring every 30 minutes until mixture holds its shape.

Makes 1 quart

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