PEACH SHERBET

1 envelope unflavored gelatin
1/2 to 3/4 cup sugar
Dash salt
1/2 cup water
2 cups desired fresh fruit puree*
1 13-ounce can
(1 2/3 cups) evaporated milk
2 egg whites
1/4 cup sugar

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 9 x 9 x 2 inch pan; cover an d freeze till firm. In small mixer bowl beat egg whites till soft peaks form (tips curl over); gradually add 1/4 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. Makes about 1 1/2 quarts.

Mash or blend 3 to 4 cups of peaches to obtain 2 cups puree.

Better Homes & Gardens • Fruit Recipes