Categories: frozen dessert

Ingredients

• 1 envelope unflavored gelatin
• 3/4 cup sugar
• 1 cup water
• 1 can (6oz.) frozen concentrated orange juice
• 2 Tbsp. lemon juice
• 1 egg white
• 2 Tbsp. lemon juice
• 1 egg white
• 2 Tbsp. sugar
• 4 medium-size oranges

Directions

1. Combine gelatin and 1/4 cup sugar in a medium-size saucepan; stir in water.
2. Heat, stirring constantly, until sugar and gelatin dissolve, about 5 minutes. Remove from heat; stir in frozen orange juice and lemon juice until well blended.
3. Pour into an 8 × 8 × 2- inch pan. Freeze until mushy, about 1 hour.
4. Beat egg white until foamy-white in a small bowl; beat in 2 tablespoons sugar, 1 Tbsp. at a time, until a soft meringue forms.
5. Beat orange mixture in medium-size bowl until smooth; fold in meringue; return to pan; cover pan. Freeze until firm, about 4 hours.
6. Halve oranges in a scalloped pattern. Scoop out sections. (a grapefruit knife does this easily.) Save orange sections for a fruit cup. Spoon frozen sherbet into shells; freeze until serving time. Garnish with candied lilac and mint leaves. If you wish.

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