Frozen Mulberry Sherbet
1 1/2 c. water (boiled with the syrup for five minutes)
1 tsp. of gelatin softened in 2 T. cold water, then stirred into the hot mixture and allowed to cool.
Add 4 tablespoons of lemon juice and 1 c. mulberry juice and freeze until mushy. Then beat until fluffy and fold in one stiffly beaten egg white. Freeze until firm.
From the July 1989 issue.