2 or 3 oranges - according to size.

3 cups water.

1 large cup sugar.

1 lemon - juice only.

2 whites of eggs.

Grate the yellow rind of one or two of the oranges into a bowl, squeeze in the juice of all, without the seeds, and the juice of half the lemon. Make a boiling syrup of the sugar and half the water and pour it to the grated rind in the bowl. Let remain until cold. Strain it into the freezer, add the rest of the water, freeze, add the whipped whites, beat up and finish freezing.

This sherbet is cream white tinged with the orange zest and juice.

Cost - same as lemon sherbet.