From Paulette Vickery's Recipe Collection

Lemon Sherbet

desserts

2 cup sugar
6 each lemons, juice of lemons
2 each oranges, juice of oranges
1 quart milk
1 quart lite or table cream
4 each egg whites

Combine lemon juice, orange juice, and sugar. Chill in freezer. Add milk and cream or Half and Half. Beat egg whites until stiff peaks form. For best results have egg whites at room temperature. Fold stiffly beaten egg whites into lemon and cream mixture. Freeze according to ice cream freezer directions. Makes 3 quarts.

Yield: 36 servings




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