Preparation:
Combine fruit juices and sugar; bring to a boil. Sprinkle in cream of rice slowly and cook for 1 minute, stirring constantly. Remove from heat, cover and let stand 3 minutes. Beat vigorously with an electric or hand beater or whir in a blender until smooth. Pour into 2 ice cube trays. When partially frozen, in about 1 hour, turn into a chilled bowl and beat vigorously until sherbet is foamy and the consistency of heavy cream. Return to ice cube trays, cover with aluminum foil and freeze until firm. Makes about 1 quart. |
