Avocado Pineapple Sherbet

2 cups pureed avocado pulp
1 cup granulated sugar
1 cup crushed pineapple
1/3 cup plus 1 tablespoon lemon juice
3/4 cup milk
1/4 teaspoon salt
2 egg whites
1/4 cup granulated sugar

In a bowl combine sugar, pineapple and lemon juice; stir until sugar is dissolved. Combine avocado pulp and milk. Mix well. Add sugar mixture and avocado; mix well. Add salt to egg whites; beat until soft peaks form. Begin adding 1/4 cup sugar, 1 tablespoon at a time, continuing to beat. Beat until all sugar is added and whites are stiff. Fold egg whites into avocado mixture; spoon into freezer tray or a pan. Freeze until almost hard.

Place in blender or mixer and gently blend until sherbet consistency. Serve at once.

Cheesecake Sherbet

1 cup granulated sugar
2 cups buttermilk
1 teaspoon grated lemon peel
1/4 cup lemon juice

Mix all ingredients until sugar is dissolved. Pour into 1-quart ice-cream freezer. Freeze according to manufacturer's directions.

Yield: 8 servings

Blueberry-Buttermilk Sherbet

2 cups fresh or frozen blueberries
1 cup granulated sugar
2 cups buttermilk
1 teaspoon vanilla extract
Garnishes: fresh blueberries, lemon rind strips

Process blueberries in a food processor or blender until smooth, stopping to scrape down sides. Press blueberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk and vanilla extract to bowl, and stir until well blended.

Pour blueberry mixture into freezer container of a 4-quart ice cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired.

Makes about 4 cups.

Lemon Sherbet

1 package jello
1 cup boiling water
1&1/2 cup sugar
juice of two lemons
1 quart milk

Dissolve jello in boiling water. Combine all ingredients in large mixing bowl. Let freeze the first time just until frozen about 1/2 inch all the way around the edge of the bowl. Then whip partly frozen mixture and turn into ice cube trays to finish freezing.

Rainbow Sherbet

1 cup chopped nuts (optional)
1 pint Cool Whip
18 smaller or 9 larger crushed macaroon cookies
1 pint each of lemon, orange, lime and raspberry sherbets

Mix cookies, nuts and Cool Whip. Press one half on bottom of 9x13" pan. Spoon on sherbets (separately). Top with remaining crumbs/Cool Whip. Freeze.

Orange Cream Sherbet

Put 1 cup heavy cream, 1/3 cup orange juice, 1/2 cup sugar and 1/4 teaspoon salt in a blender or mixer bowl. Whip until creamy, then pour into a 1 quart freezer.

Orange Pineapple Cheesecake Sherbert

12 ounce can frozen orange juice, thawed
6 ounce can frozen pineapple juice, thawed
2 quarts buttermilk
3 cups sugar 
1/4 teaspoon salt

Mix all ingredients until sugar is dissolved. Freeze in hand or electric freezer.

• 2  cups  fresh raspberries*
• 1  cup  sugar
• 2  cups  buttermilk
• 1  teaspoon  vanilla extract
• Garnishes: fresh mint sprigs, fresh raspberries

Preparation

Process raspberries in a food processor or blender until smooth, stopping to scrape down sides. Press raspberry puree through a fine wire-mesh strainer into a large bowl, discarding solids. Add sugar, buttermilk, and 1 teaspoon vanilla extract to bowl, and stir until well blended.

Pour raspberry mixture into freezer container of a 4-quart ice-cream maker, and freeze according to manufacturer's instructions. Garnish each serving, if desired.

*1 (14-ounce) package frozen raspberries, thawed, may be substituted for fresh raspberries.

Blueberry-Buttermilk Sherbet: Substitute an equal amount of fresh or frozen blueberries for raspberries. Proceed with recipe as directed. Garnish with fresh blueberries and lemon rind strips, if desired.

Makes 4 cups

Stir together first 3 ingredients in a large bowl and pour mixture into freezer container of a 5-quart electric freezer. Freeze mixture according to manufacturer's instructions.

Pack electric freezer with additional ice and rock salt and let sherbet stand 1 hour before serving. Scoop sherbet into bowls.

Makes 3 quarts