Honey Sherbet

• 3/8 cup Hawaiian pineapple juice
• 4 tbsp. lemon juice
• 3/8 cup honey
• 2 eggs
• 1¼ cups milk

Mix fruit juices and honey, pour slowly over the well beaten yolks, beating all the time. Then gradually, while beating, add the milk. Freeze to a soft mush in refrigerator tray or freezer. Fold in the stiffly beaten egg whites and finish freezing. Stir several times during freezing. Serves 6 to 8.