2 egg whites, unbeaten
1 cup fruit juice or ½ cup crushed fruit
¼ teaspoon salt
2 tablespoons lemon juice
Soften gelatin in ¼ cup cold water. Combine sugar and water and bring to a boil. Dissolve gelatin in hot mixture. Cool. Add fruit juices or crushed fruit and salt. Pour into refrigerator tray. Freeze until firm throughout. Remove to chilled bowl. Add unbeaten egg whites. Beat with rotary beater or electric mixer until light and fluffy. Return to tray. Freeze until firm. Yield: 6 to 8 servings.
CRANBERRY SHERBET
4 cups cranberries
2 cups water
2 cups sugar
1 teaspoon unflavored gelatin