In a 4 quart saucepan bring the water to a boil. Add sugar,lemon juice and orange rind,stirring until the sugar is dissolved. Reduce mixture to a boil. Stir in preserves. Cover and return to a boil. Reduce heat to a simmer and continue cooking 5 minutes. Remove from heat. Cool slightly and refrigerate until well chilled. Freeze in an ice cream machine according to machine directions until thick and almost frozen,about 20 minutes.
Meanwhile,beat the egg whites in an electric mixer until soft peaks form,about 1-2 minutes. When sherbet is almost frozen, add egg whites and continue freezing in the ice cream machine until hard,about 20 minutes.