Sour Sop Sherbet

It takes only a few minutes to make this sherbet but it’s delicious. . . . .

• 1 large can evaporated milk, thoroughly chilled
• 1 to 1½ cups sour sop juice, depending on taste
• 1 cup white sugar
• 1 tsp. vanilla
• 1 egg white, beaten stiff

Chill large bowl and beater, beat milk until fluffy, add juice, sugar and vanilla until fluffy stiff (that’s still soft). Fold in beaten egg white and freeze.

For lilikoi sherbet add only ¾ cup full strength juice. For guava, add 1½ cups juice. To thoroughly chill milk, put can in freezer. Put beater and bowl in freezer too.