Soursop Sherbet

—Fran Alexander (In Memory)

• 1 3/4 cups soursop
• 2 1/4 cups water
• 1 3/4 cups sugar
• 1 1/4 tsp. gelatin
• 1 egg white, stiffly beaten
• Juice of 2 lemons

Boil sugar and water for a few minutes. Dissolve gelatin in small amount of cold water; add to sugar water. When cool, add soursop and lemon juice. Freeze fast. When set, remove from freezer tray and beat. Fold in beaten egg white. Freeze again.