Cinnamon Apple Sorbet

In a large sauce pot, combine apples and apple juice. Cover and simmer for 15 to 20 minutes or until apples are tender. Cool.

In a food processor or blender, puree apples with lemon juice and cinnamon until smooth.

Pour mixture into 8- or 9-inch square metal pan. Cover and freeze until slushy. Transfer to chilled bowl and beat apple mixture until light.

In a large bowl, beat egg whites until frothy. Add apple mixture and beat until light. Refreeze in pan for 2 to 3 hours or until firm.

Let stand for 10 minutes at room temperature before serving.