SUMMER SHERBET

2 cups sugar
2 cups water
1 cup fresh orange juice
3/8 cup fresh lemon juice
2 medium bananas, mashed
2 egg whites, stiffly beaten

In saucepan combine sugar and water. Bring slowly to boil; then simmer for 15 minutes. Remove from heat; cool.

Stir fruit juices into cooled syrup. Pour into refrigerator tray; freeze until mushy.

Turn into mixing bowl; beat well. Fold in bananas and egg whites. Return to tray; freeze until mushy. Stir well while still in tray; freeze until firm.

Source: America Cooks: The General Federation of Women's Clubs Cookbook (edited by Ann Seranne, G.P. Putnam's Sons, NY, 1967)

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*EDITOR'S NOTE:

Cooking Egg Whites for Use in Recipes – The following method can be used with any number of whites and works for chilled desserts as well as Seven-Minute Frosting, Royal Icing and other frosting recipes calling for raw egg whites.

In a heavy saucepan, the top of a double boiler or a metal bowl placed over water in a saucepan, stir together the egg whites and sugar from the recipe (at least 2 tablespoons sugar per white), water (1 teaspoon per white) and cream of tartar (1/8 teaspoon per each 2 whites). Cook over low heat or simmering water, beating constantly with a portable mixer at low speed, until the whites reach 160° F. Pour into a large bowl. Beat on high speed until the whites stand in soft peaks. Proceed with the recipe. - Source: American Egg Board