4 Quart

6 Quart

Ingredient

1 1/2 Cups

2 Cups

Water

2

3

Egg White

2 Cups

3 Cups

Sugar

6 T.

8 T.

Lemon Juice

1 1/2 Cups

2 1/2 Cups

Whipping Cream

2 pint

3 pint

Raspberries

Put the fresh berries in saucepan with water and sugar and cook for 5 minutes. Press through a sieve and add the lemon juice. Cool. Beat until light and then fold in the whipping cream until thick. Stir well. Chill mixture for one hour. Pour into the ice cream maker and follow the manufacturer's instructions for freezing.

For Sherbet Variations try substituting the Raspberries with Peaches, Strawberries or Blueberries.