Serves: 6
Total Calories: 326
Mix fresh blueberries and water in blender until smooth. Put mixture into saucepan add sugar and gelatin. Heat and stir until gelatin is dissolved. Remove from heat add evaporated milk and lemon juice. Freeze until firm then remove from freezer and break into chunks beat until fluffy. Meantime, beat egg whites and sugar until stiff. Fold egg mixture into blueberry mixture and freeze in trays.
This Blueberry Sherbet recipe is from the Osmond Family Cookbook Cookbook. Download this Cookbook today.
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