Prep: 10 Minutes | Total Time: 45 Minutes | Yield: 6 Cups
Ingredients:
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Ingredients:
Measure exact amount of fresh grapes into 8 quart sauce-pan. Allow to reduce, stirring in sugar while cooking; add ½ tsp butter if foaming. Bring mixture to full boil stir in pectin quickly. Return to full rolling boil and boil exactly 1 minute stirring constantly. Remove from heat. Skim off any foam with metal spoon. Ladle into jars and seal. Process in water bath 10 minutes. Ingredients:
Combine ingredients and beat until sugar dissolves. Pour into 2 refrigerator trays and freeze until nearly firm. Turn mixture into chilled bowl and beat until fluffy and smooth. Work fast and do not let mixture melt. Return to trays and freeze until firm. Makes 6 servings. To freeze, wrap blocks of sherbet, seal, label and date. Recommended storage time is 1 month. Note: attractive and tasty when garnished with fresh strawberries, cherries or red raspberries. |
AuthorKathy Harrington is a proprietor of Cardinal Ridge Orchard with her husband Pat. Her use of fresh produce is tantamount to the recipes she has perfected over the years. She hopes your family enjoys them just as much as hers. ArchivesCategories
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