Fresh Peach Sherbet

4 c diced fresh peeled peaches (about 5 large, ripe peaches)
1 c sifted confectioners' sugar
1 can Eagle Brand Sweetened Condensed Milk
¼ cup ReaLemon Reconstituted Lemon Juice
4 eggs, separated


Combine peaches and sugar. With fork, toss lightly to thoroughly coat peaches. In large bowl, combine sweetened condensed milk, lemon juice, and egg yolks. Blend thoroughly. Stir in peaches. Beat egg whites until stiff but not dry. Fold into peach mixture. Pour into 9½x13x2” tray or 2 quart pan. Cover with aluminum foil. Freeze about 1½ to 2 hours or until a firm mush forms. Turn into chilled, large bowl; break into pieces. Beat until fluffy but not melted. Quickly return to tray. Cover. Return to freezer. Freeze about 2 hours or until firm.

Makes about 2 quarts.

Fresh Berry Sherbet

1½ cups fresh strawberries or raspberries
1/3 cup sifted confectioners sugar
2/3 cup Eagle Brand Sweetened Condensed Milk
2 T Lemon Juice
2 egg whites (at room temperature)

Mash berries; force through a sieve. Stir in sugar. In a large bowl, combine sweetened condensed milk and lemon juice. Fold in berry puree. Refrigerate. In a small bowl, whip egg whites until stiff but no dry. Fold into chilled mixture. Turn mixture into ice cube tray. Cover with aluminum foil. Freeze about 1 hour or until a firm mush forms. Turn into chilled medium bowl; break into pieces. Beat medium bowl; break into pieces. Beat until fluffy but not melted. Quickly return to ice cube tray. Cover. Return to freezer. Freeze until firm.



Makes about 1½ pints