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Pineapple Sherbet

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1 teaspoon gelatin
2 tablespoons cold water
3/4 cup sugar
1/4 cup pineapple juice
1 can crushed pineapple
2 teaspoons lemon extract
2 egg whites
1 cup heavy cream
3/4 cup water


Softened gelatin with cold water. Boil sugar and water 10 minutes, remove from fire and stir in gelatin. Add  pineapple, juice and flavoring. Chill. Pour into freezing unit. When partly frozen beat briskly. Fold in stiffly beaten egg whites and whipped cream. Return to freeze stirring occasionally.

Makes 8 servings

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