Fruit Sherbet - cooking recipe

Ingredients

1 envelope unflavored gelatin
1/2 c. skim milk
1 1/2 c. evaporated skim milk
1 c. sugar
1 tsp. grated lemon peel
1/2 c. fresh lemon or lime juice (or 1 c. pureed fruit)
2 egg whites, stiffly beaten

Preparation

Soften the gelatin in the 1/2 cup of skim milk.
Heat evaporated milk with sugar.
Add softened gelatin and stir until dissolved.
Cool.
Slowly add lemon peel and juice to the cooled gelatin mixture, stirring constantly.
Pour into ice cube trays and place in freezer.
When mixture is mushy, remove from the freezer and fold in the stiffly beaten egg whites.
Return to freezer until firm, then remove.
Put in a chilled bowl and beat until fluffy.
Refreeze and serve.