Instructions: Combine water, sugar, ground ginger, and cinnamon in a small saucepan. Stir over low heat until sugar is dissolved. Bring to a boil for 5 minutes. Let cool. Add fruit juices and crystallized ginger. Pour into freezing tray of refrigerator and freeze to mushlike consistency. Remove to a bowl. Add top milk and egg white beaten stiff . Beat well. Return to refrigerator tray and freeze, stirring every 30 minutes until mixture is set. Serve in chilled sherbet glasses.

Yield: 6 to 8 servings.

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