3/4 c. granulated sugar
3/4 c. water
Grated rind of 1 orange
2 egg whites
1 1/2 c. orange juice
1 tbsp. lemon juice
1/2 c. coffee cream
1/16 tsp. salt

Cook sugar and water slowly for 10 minutes. Add grated rind to syrup and continue cooking for several minutes, strain. Add syrup to fruit juices. Cool. Pour into trays and freeze firm. Remove to chilled bowl and beat until light and creamy. Add cream and fold in stiffly beaten egg whites. Pour into tray and freeze. If ingredients separate, stir mix again with spoon. Serves 6 to 8.