Recipe - Orange Sherbet

1 teaspoon Unflavored Gelatin
1/3 cup Orange Juice
One fourth cup Cold Water
One half cup Heavy Cream
Three fourths cup Boiling Water
3 tablespoon Sugar
Three fourths cup Sugar
2 tablespoon Grated Orange Rind
1 Egg Yolk
1/3 cup Lemon Juice
1 Egg White

Sprinkle gelatin on cold water add boiling water and Three fourths cup sugar stir
until dissolved. Add orange rind and fruit juices. Whip cream; add
remaining sugar and salt. Beat egg white stiff; fold into cream. Fold in
fruit juice mixture a little at a time. Freeze in ice cube tray stirring
twice during first hour. Yield: 6 servings. Serve in sherbet glasses with
crushed, sugaredstrawberries on top.

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini