1 1/2 cups crushed pineapple
1 1/2 cups pureed pawpaw pulp
6 tablespoons lemon juice
1/2 cup orange juice
3/4 cup confectioner’s sugar
2 large egg whites
1/4 teaspoon salt
Combine the fruits, juices, and sugar, and freeze in refrigerator trays until nearly firm.
Beat egg whites and salt until stiff but not dry, and combine with the frozen fruit mixture. Beat sherbet until it is light and fluffy. Return to trays and freeze firm.
Makes 6 servings.