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Mint Sherbet

4 cups granulated sugar
1 bunch fresh mint leaves, washed
7 cups water, divided
Juice of 4 lemons
2 (6 ounce) cans frozen orange juice concentrate, thawed
Dash of green food coloring
1 pint whipping cream, whipped
2 egg whites, stiffly beaten

Heat the sugar, mint leaves and 2 cups of the water until sugar is dissolved. Simmer mixture for 30 minutes, then strain. Cool.

Combine mint syrup with juices, remaining water and green food coloring. Place in freezer container and partially freeze.

Fold together whipped cream and egg whites. Open freezer container and pour in cream mixture. Continue freezing until firm. Serve or pack in plastic containers and store in freezer.

Makes 1 gallon.

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