This is an old family recipe. My mother used to make this sherbet; freezing it in a "freezing tray of an automatic refrigerator". She would stir the mixture until firm.
6-9 but depends on size of servings
2 eggs, separated
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
¼ cup orange juice
¼ cup lemon juice
¾ cup sugar
2 cups whole milk
⅛ teaspoon salt
I suggest using a stand mixer, if available.
No nutrition information available
Beat 2 egg yolks, then add lemon and orange rind and juices.
Stir and then add 6 tablespoons of sugar and stir until sugar dissolves.
Add milk and beat into mixture.
Add salt to egg whites; beat until stiff.
Fold remaining sugar to egg whites and beat until sugar is incorporated into the egg whites.
Fold this mixture into the fruit mixture.
Using a Cuisinart ice cream maker, freeze until the mixture is firm.
Remove bowl from mixer to keep the sherbet from getting too hard.