2 eggs, separated
2 teaspoons grated lemon rind
2 teaspoons grated orange rind
1/4 cup orange juice
1/4 cup lemon juice
3/4 cup sugar
2 cups whole milk
1/8 teaspoon salt
I suggest using a stand mixer, if 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.