Mint Sherbet

Directions

1. Boil water and sugar to a thick syrup.
2. Pour quickly over the mint which has been cut fine.
3. Cover and allow to steep for one hour.
4. Strain over the fruit juice and rind.
5. Add coloring if desired.
6. When cold pour into freezing tray of refrigerator and freeze.
7. When mushy turn into a chilled bowl and beat until smooth.
8. Fold in the stiffly beaten egg white and continue freezing.
9. A few drops of oil of peppermint or one-half teaspoon of peppermint extract may be used in place of the fresh mint leaves.