- 1 1/2 c. crushed pineapple
- 1 1/2 c. pureed pawpaw pulp
- 6 Tbsp. lemon juice
- 1/2 c. orange juice
- 3/4 c. confectioner’s sugar
- 2 egg whites
- 1/4 tsp. salt
- Combine the fruits, juices, and sugar, and freeze in refrigerator trays until nearly firm.
- Beat egg whites and salt until stiff but not dry, and combine with the frozen fruit mixture.
- Beat sherbet until it is light and fluffy. Return to trays and freeze firm.
STAY INFORMED. SIGN UP!
Up-to-date agriculture news in your inbox!