3/4 c. cold water
1 env. unflavored gelatin
2 egg whites
2 (10 oz.) pkgs. frozen unsweetened raspberries, strawberries or blueberries, thawed
1 ripe banana, sliced
2/3 c. frozen sugarless apple concentrate, thawed
Fresh raspberries, strawberries, or blueberries
4 fresh mint sprigs

Place water in medium saucepan. Sprinkle gelatin over water and let soften 5 minutes. Place over low heat and cook, stirring, until gelatin is dissolved. In mixing bowl beat egg whites until stiff. Stir whites into gelatin mixture and cook, stirring constantly, over low heat for 3-5 minutes or until mixture is thickened. Remove from heat.

Place thawed berries, banana and apple concentrate into food processor and puree. Stir puree into egg white-gelatin mixture and mix well. Pour into shallow metal pan and freeze for 1 hour or until almost set.

Turn sorbet into bowl and beat with electric mixer until smooth, or place in food processor and process until smooth. Freeze in metal pan 1 hour. If grainy, beat again. Freeze until solid. Remove from freezer 15 minutes before serving and let soften at room temperature. Scoop into serving dishes and top with fresh berries and mint. Makes 1 generous quart. Yield: 4 servings.