Lemon Sherbet - cooking recipe

Ingredients

1 (3 oz.) box lemon Jell-O
1/2 c. sugar
1 1/2 c. boiling water
1 c. buttermilk
3 Tbsp. lemon juice
1 tsp. lemon peel
1 egg white, stiffly beaten

Preparation

Combine and dissolve Jell-O, sugar and boiling water.
Stir in buttermilk, lemon juice and lemon peel.
Put into freezer tray and freeze.
Break into chunks.
Beat until smooth.
Add stiffly beaten egg white.
Return to freezer.