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Cranberry Sherbet
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1 lb. cranberries
3 1/4 c. water
2 c. sugar
Juices of 2 lemons
1 lg. egg white (or 2 sm. ones)
Cook cranberries and water, then strain through sieve. Measure cranberry juice and pulp, add water to make 4 cups total. Add the sugar and lemon juice. Mix well. Freeze until thick but not solid. Beat egg white until stiff. Gradually add mushy fruit and beat thoroughly. Finish freezing. If it won't freeze, ad more lemon juice, beat again. Use as a salad with chicken or turkey. Serves 10.
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