|Eggs||2 , separated|
|Sugar||3⁄4 Cup (12 tbs)|
|Canned crushed pineapple||8 Ounce (1 Can)|
|Lemon juice||2 Tablespoon|
|Buttermilk||2 Cup (32 tbs)|
|Unflavored gelatin||1 Teaspoon (Part Of An Envelope)|
Combine egg yolks, 1/2 cup of the sugar, pineapple (including the syrup), lemon juice, and buttermilk in a blender; whirl until blended. (Or beat with rotary beater.) Soften gelatin in water; stir over hot water until dissolved; blend into buttermilk mixture.
Pour into a 2-quart container and freeze until firm around the outer edges of the container, about 1 1/2 hours.
Beat the egg whites until soft, moist peaks form; gradually beat in the remaining 1/4, cup sugar until whites hold firm peaks.
Break the partially frozen sherbet into chunks, pour into a chilled bowl, and beat until fluffy.
Then fold into egg-white mixture.
Freeze until firm.