4 c. fresh cider
1/2 c. sugar
1 c. fresh squeezed orange juice
Juice of 1 lemon
2 egg whites

Simmer cider and sugar together for five minutes. Cool. Add juices and place in container of electric or hand ice cream freezer. Follow manufacturer's instructions, freezing until the juices have reached the consistency of mush. Add two stiffly beaten egg whites, return to freezer container and freeze until firm. Store in freezer and remove about 10 minutes before serving. Stir briefly for smooth consistency.