Crème Sorbet Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: 1-½ cups sugar
1 cup orange juice
2 Tablespoons lemon juice
2-½ cups milk
1 envelope Dream Whip Whipped Topping Mix
Fresh or canned fruit
* 8-ounce can crushed pineapple in juice
* 1 pint (2 cups) strawberries, crushed or pureed; omit orange juice
* 1 pint (2 cups) sliced peaches, crushed or pureed; omit orange juice
* 1 pint (2 cups) blackberries or blueberries, crushed or pureed; substitute ½ cup water for the orange juice
* 1 cup mashed bananas; reduce sugar to 1 cup.
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Directions: |
Directions:1. Combine sugar, juices and fruit in large bowl.
2. Let stand 10 minutes.
3. Blend ¼ cup of milk with whipped topping mix, stirring until smooth.
4. Gradually add remaining milk (2-¼ cups).
5. Slowly stir in fruit mix.
6. Pour into 9x13-inch pan, and freeze until partially frozen, about 2 hours.
7. Spoon into chilled bowl; beat until smooth but not melted.
8. Spoon into bread loaf pan or plastic containers.
9. Cover and freeze until firm, at least 4 hours. |
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Number Of
Servings: |
Number Of
Servings:6 cups |
Personal
Notes: |
Personal
Notes: I started making this before I married Wendell. The note on the old spiral bound index card recipe book says, “Good with strawberries – GS (Gina Siegel) 4/11/89.” That would have been when I was living alone in the cabin at Lake Madison. Magical days! If I remember correctly, though, I liked to freeze them in ice cream sundae dishes.
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