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Prep time
3 hrs
Special Diets
Food Allergies
Dairy-free | Gluten-free

From Simply in Season, by Mary Beth Lind and Cathleen Hockman-Wert. Copyright 2005 by Herald Press, Scottsdale, PA 15683.


A wonderful cooling dessert recipe that can make use of whatever delectable local fruit is around. Experiment, go wild and enjoy this Eat Local Challenge friendly dessert!


2 cfruit (berries, peaches, apricots, etc)
3⁄4 cwater
3⁄8 choney
2 egg whites (at room temperature)


1.) Puree fruit and strain through a fine-mesh sieve for a smoother sherbet (optional). Refrigerate.

2.) Combine water and honey in a small saucepan and bring to a boil, stirring occasionally. Cook over medium high heat until the syrup reaches 240F/115C on a candy thermometer, about 5 minutes.

3.) Beat egg whites with an electric mixer until soft peaks form. Return the syrup to the heat until it boils. Gradually pour the syrup into the egg whites, but not on the beaters. Beat constantly until egg whites are cool and stiff, about 5 minutes. Fold fruit into egg whites and freeze in a metal pan. When solid, process in a food processor until smooth. Refreeze.