Ingredients
- 2 cups heavy cream*
- 1 c. sugar
- 1/2 c. sherry
- Grated rind & juice of 1 lemon
Directions
Combine ingredienets in deep bowl. Beat with rotary beater or whisk in the same direction for 30 minutes. On use an electric beater at medium to high speed for about 6 minutes, or until stiff but not curdled. The mixture should be very stiff. Set a large, very fine sieve over another bowl. Pour mixture onto sieve. Refrigerate for about 1 hour. Spoon the froth that remains on the sieve into sherbet glasses. Serve with thin crisp cookies. Makes about 6 servings. *The cream should be very thick; use heavy cream that has been refrigerated for 3 to 4 days.
Print this recipe
Submitted 6/13/05.
Source: Woman's Day Encyclopedia
Submitted By: Ruth A. Burbage
burbage@pell.net
Old English Syllabut