sugar and corn syrup in saucepan. Heat to scalding. Remove from heat and
cool. Stir in apricot nectar, orange juice, lemon juice, orange and lemon
rind. Pour into a metal pan and freeze until firm. Beat egg whites until
stiff. Put frozen sherbet in chilled bowl and beat until fluffy (work
quickly so sherbet doesn't melt). Fold in egg whites. Return to pan and
freeze until firm.
Note: As a
special treat try layering this refreshing sherbet in parfait glasses with
coffee liqueur between the layers.