2 ts Unflavored gelatin
1 c  Water
1 c  Dry white wine
1 c  Water
1/8 ts Cream of tartar
1/2 c  Sugar
1/8 ts Salt
2 tb Lemon juice
1/2 c  Water
2    Egg whites

Mix gelatin and 1/2 cup sugar in 2-quart saucepan. Stir in 1 cup water and
the salt. Heat to boiling, stirring constantly. Boil and stir 5 minutes.
Remove from heat. Stir in wine and lemon juice. Cool to room temperature.
Pour into ice cube tray. Freeze until mushy and partially frozen, about 1
hour 20 minutes.
Heat 1 cup sugar, 1/2 cup water and the cream of tartar to boiling in 1
1/2-quart saucepan over medium heat, stirring constantly. Boil, without
stirring, to 240 on candy thermometer. Beat egg whites in small mixer bowl
until soft peaks form. Continue beating while pouring hot syrup in thin
stream into egg whites. Beat until mixture is cool, about 8 minutes.
Sppon partially frozen mixture into chilled large mixer bowl. Beat with
rotary beater until fluffy; fold in egg white mixture. Pour into ungreased
baking pan, 9x9x2 inches. Freeze until firm, about 3 hours. Serve in
chilled sherbet glasses.