Preparation time: 10 min.
Cooking time: 6 min.
Freezing time: 1-11/2 hrs.
1 tbs. gelatin
1/4 cup cold water
1 cup sugar
1 cup water
Juice of 3 lemons
Juice of 1 orange
1 8-oz. can Spanish style tomato sauce
3 egg whites, stiffly beaten
Soften gelatin in 1/4 cup water. Combine sugar and 1 cup water in sauce pan and boil until light syrup is formed, about 5 min. Add fruit juices, sauce, and gelatin to syrup. Remove from heat; stir until gelatin is dissolved. Pour into freezer tray and freeze until "mushy". Whip sherbet until light and airy, then fold in egg whites. Return to freezer until serving time.
Serves: 4-6 310 cal. per serving Source of Vitamins A, C
Originated in The American Home Kitchens
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