Blueberry Sherbet 

In blender, combine blueberries and 3/4 c water. Cover and blend till smooth. In 2 qt. saucepan, combine berry puree, 2/3 c sugar and gelatin. Heat and stir till gelatin dissolves. Remove saucepan from the heat; gradually stir in milk and juice. Turn into 9x9x2 pan; cover and freeze till firm. In small mixer bowl, beat egg white till soft peaks form. Gradually add 2T sugar, beating till stiff peaks form. Break frozen mix into chunks. Turn into large, chilled mixer bowl. Beat on high till mix is broken up; beat on high speed till fluffy. Fold the beaten white into the beaten blueberry mix. Return to pan, cover and freeze till firm. Remove the pan from freezer a few minutes before serving. Makes 7 c.

Berries, Blueberries 3c
Sugar
Gelatin, Unflavored 1 envelope
Milk, Evaporated 1 13 oz can
Lemon Juice, Fresh 2T
Egg White 1