1 env. (1 tbsp.) unflavored gelatin
1/4 c. cold water
1 c. boiling water
1/2 c. sugar
1/2 c. lemon juice
3 egg whites, stiffly beaten

Soften gelatin in cold water about 3 minutes. Add boiling water and sugar. Stir until dissolved. Add strained lemon juice and cool quickly. When almost set, beat until frothy. Add stiffly beaten egg whites and continue beating until almost stiff enough to hold its shape. Pour into individual sherbets and chill until firm. Garnish with 1 tablespoon grape juice or 1 tablespoon custard sauce.