Pink lemonade sherbet ice cream recipe

• 3 large eggs, whites
• 100 g (3.5oz) caster sugar
• 350 ml (12.3fl oz) pink lemonade
• 125 ml (4.4fl oz) double cream

1. Whisk the egg whites and sugar together briefly, until the sugar has dissolved and the egg whites are floppy, not stiff.
2. Stir in the lemonade, followed by the cream.
3. Turn the sherbet into the ice cream machine, then freeze-churn until ready to serve.

eggs, caster sugar, pink lemonade, cream

Taken from www.lovefood.com/guide/recipes/29287/pink-lemonade-sherbet-ice-cream-recipe (may not work)