1/2 cup water
1 1/4 cups sugar
4 egg whites
1/8 teaspoon salt
1 quart ginger ale
1/2 cup orange juice
1/2 cup lemon juice

In a sauce pan, combine 1 cup of sugar and 1/2 cup water and bring to a boil. Cook until syrup reaches 234°F on a candy thermometer.

Beat egg whites until stiff but not dry. Add salt and remaining sugar.

Pour hot syrup slowly over beaten egg whites beating with electric mixer constantly. Continue beating until mixture is almost cool; add remaining ingredients.

Pour into a plastic snap-top bowl and freeze until firm. Scoop into serving dishes.

Submitted by: CM