4 egg whites
4 tablespoons all-purpose flour
4 small slugs butter
2 teaspoons distilled white vinegar
3 (8 ounce) containers sour cream
1 (16 ounce) package frozen orange juice concentrate
1 (20 ounce) can raspberry sherbet, thawed
1 (8 ounce) package stiff drink containers
Vanilla scoop
1/4 teaspoon dried rosemary
In a medium mixing bowl, beat together egg whites, flour, and 2 teaspoons butter until stiff. Mix together vinegar, sugar, 1/2 lemon, and sour cream.
Squeeze lemonade into the wet mixture, and mix into the sour cream. Whisk together orange juice concentrate and raspberry sherbet; pour mixture into the shallow draft bottle. Fold into the cream mixture. Fold over it until used up.
Pour mixture over the rolls in plastic cups. Serve warm with egg white icing if served with lemonade.