4 med. McIntosh apples
4 c. apple juice
2 tbsp. sugar
2 strips lemon peel
2 egg whites

Wash and core apples and cut into large chunks. In large saucepan, combine apples, apple juice, sugar and lemon peel. Cook over medium heat for about 20 minutes, or until apples are soft. Place a large strainer over a large bowl. Pour mixture into strainer. With back of spoon, push through strainer. Pour puree into a shallow pan. Cover and freeze until firm, about an hour. In small clean bowl, with clean beaters, beat egg whites until stiff. Remove puree from freezer and beat or whisk until smooth. Fold whites into puree. Return to freezer until sorbet is solid. About 3 1/2 hours before serving, transfer sorbet to refrigerator to soften. Before serving, beat until smooth. About 105 calories.