Serves 8

Sherbet can be made with any fruit, as long as you have the right ratio of liquid, egg whites, and sugar.

4 Valencia oranges

2 ruby red grapefruits

1 key lime

1¼ cups granulated sugar

1/3 cup water

3 egg whites

¼ teaspoon salt

¼ teaspoon cream of tartar

Edible orchid or mint leaves, for garnish

• Juice the oranges, grapefruits, and lime, then measure out 3 cups of unfiltered juice and set aside.

• In a saucepan, combine the sugar and water. Bring to a boil, stirring until the sugar dissolves. Cook to 238° (soft ball on a candy thermometer).

• While this is cooking, beat the egg whites with the cream of tartar and salt until stiff. Slowly pour the hot syrup into the mixing bowl with the egg whites, continuing to beat at high speed. Continue to beat until the mixture is stiff and glossy (approximately 5 minutes).

• Stir in the juices, then pour into a shallow pan. Freeze until almost firm, then return to the bowl. Beat again until blended. Return to the container for scooping or smaller serving dish and freeze.

• To serve: Remove from freezer, allowing 15 minutes before serving. Scoop and garnish.