CATEGORY	CUISINE	TAG	YIELD
Eggs		Kosher, Desserts	20	Servings

INGREDIENTS

2	c	Dried apricots
1/2	c	Orange juice
1 1/2	c	Sugar
2 1/4	c	Water
2		Egg whites

INSTRUCTIONS

Cook apricots and water until done.  Drain.  If there isn't two cups liquid
left add water.  Add sugar to liquid and cook until well disolved. Cool.
Mash apricots. Add orange juice. Add both to chilled syrup. Put in freezer.
When firm, place in well chilled bowl. Add unbeaten egg whites. Beat until
fluffy.  Return to freezing compartment.  This recipe makes a lot of
sherbet.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

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