1 qt. water
2 c. sugar
2 c. orange juice
1/4 c. lemon juice
2 egg whites

Boil sugar and water for 5 minutes. Remove from heat. Add orange juice (reconstituted frozen works fine) and lemon juice. Cool. Freeze until mushy. Add stiffly beaten egg whites. Return to freezer as sherbet finishes freezing. Stir once or twice with a fork to keep it from becoming too solid. Makes a good appetizer for a big meal or a wonderful light summertime dessert.