1/2 c. water
1 1/2 c. sugar
4 egg whites, stiffly beaten
1 c. orange juice
1/2 c. lemon juice
1/2 c. pineapple juice
3 c. ginger ale

In a saucepan, heat the water and 1 cup of the sugar to the boiling point and cook until the syrup reaches the soft-ball stage, 234 to 238 degrees.

Beat the egg whites until stiff. Continue beating while gradually adding 1/2 cup of the sugar. Slowly pour the hot syrup into the egg whites, beating constantly until mixture has cooled. Then gradually beat in the ginger ale and fruit juices.

Place in the freezer until partially frozen, then remove and whip quickly. Pour into freezing trays, cover and return to the freezer. The texture should resemble that of an Italian ice. Yield: 8 servings.