Sherbets make a refreshing finish to many meals when a heavier dessert might seem too filling. Lemon, orange, and raspberry are fairly usual but there are other more surprising flavors that are easy to concoct from the frozen and bottled fruits and juices that are now available.
Boil the water and sugar until the sugar is dissolved. Add the fruit juice, cool and freeze until nearly solid. Beat the egg white until stiff; beat together with the frozen sherbet and return to the freezer until stiff.