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3/4 c Persimmons; pureed
1 tb Unflavored gelatin
1/3 c Hot water
1 ts Lemon juice
2 Egg whites; stiffly beaten
Place the softened gelatin in a large bowl. Add the hot water and stir until gelatin dissolves. Mix in the persimmon puree and lemon juice. Refrigerate the mixture until it is on the verge of setting, then fold in the egg whites. Pour the jelly into sherbet glasses and refrigerate it until firm and thoroughly chilled - about one more hour.
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