Any Fruit Sherbet
|Unflavored gelatin||1 Tablespoon (1 Envelope)|
|Sugar||3⁄4 Cup (12 tbs)|
|Water||1⁄2 Cup (8 tbs)|
|Fresh fruit puree||2 Cup (32 tbs)|
|Evaporated milk||13 Ounce (1 Can)|
|Sugar||1⁄4 Cup (4 tbs)|
In large saucepan combine gelatin, 1/2 to 3/4 cup sugar (depending on sweetness of fruit), and salt.
Stir in water; heat and stir till gelatin dissolves.
Stir in desired fruit puree and evaporated milk.
Turn into a 9x9x2-inch pan; cover and freeze till firm.
In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/2 cup sugar, beating till stiff peaks form (tips stand straight).
Break frozen mixture into chunks; turn into chilled large mixer bowl.
Beat till fluffy.
Fold in egg whites.
Return to pan; cover and freeze till firm.
If necessary, let stand a few minutes before serving.