3 c. water
2 1/2 c. sugar
3 bananas, mashed
Juice of 3 oranges
Juice of 3 lemons
2 egg whites, stiffly beaten
1 tbsp. gelatin, softened in 4 tbsp. cool water

Make a syrup of sugar and water; boil 3 minutes; cool and add softened gelatin. Add fruit juices and bananas; fold in beaten egg whites. Pour in hand turned or electric freezer and freeze according to manufacturer's directions or place in ice cube trays and freeze. As sherbet begins to freeze around edge of trays, stir or whip with electric beater until smooth. Refreeze. Repeat if necessary to desired texture. Makes about 2 quarts.