Hi... This is a classic recipe from The Doubleday Cookbook. First -- my understanding is that both sherbets and sorbets are similar frozen desserts, but sherBETS always contain a milk product, while sorbets have only juice and sometimes added water.

ORANGE SHERBET

1 envelope unflavored gelatin -- heated with
3/4 cup sugar and
2 cups milk. Stir until dissolved. Cool. Add
2 T. lemon juice and
2 cups orange juice and
1 T. grated orange rind.
Freeze in your ice-cream maker or in ice-cube trays in the freezer ( in which case, remove when frozen and whip with electric mixer until fluffy; then pack in containers and freeze until needed.) To add lighter texture, fold in 2 egg whites, beaten to soft peaks after whipping with the electric mixer, and then refreeze.

Stay cool!