Orange Sherbet I

Orange and lemon juice are combined with gelatin, whipped cream and a beaten egg-white and then frozen in this traditional, no-cook, made-in-the-freezer orange sherbet.

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Place cold water in a small bowl and sprinkle gelatin over the surface.Allow to stand 5 minutes.

In a medium bowl, stir together boiling water,3/4 cup sugar and soaked gelatin.Stir until gelatin and sugar are dissolved.Stir in orange zest, orange juice, lemon juice and egg yolk.Set aside.

In a large bowl, whip cream with 3 tablespoons sugar and salt until stiff peaks form.In a separate bowl, whip egg white until stiff.Fold into whipped cream.Stir in juice mixture a little at a time.Pour into a shallow dish and place in freezer.Freeze until firm, stirring twice during the first hour.

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