Lemon Sobetto

1. 1

   Zest 4 of the lemons, using a microplane or other rasp grater. Put the sugar in a small bowl and using the palms of your hands, rub the zest into the sugar.

2. 2

   Juice enough of the lemons to make 2 cups and transfer to a medium bowl. Add the simple syrup and sugared zest and whisk well to combine. Do the egg test by pouring the sorbet base into a tall narrow bowl at least 8 inches deep and gently add a well-washed raw egg in the shell. The egg should float to the top and, ideally, show a circle about the size of a nickel above the surface. Too much egg showing means the sugar content is too high, and you should add a little more fruit juice or water. Too little egg showing means not enough sugar, so you'll need to add more. Cover and refrigerate for about 3 hours, or until thoroughly chilled, stirring occasionally to dissolve all of the sugar. Strain the lemon juice mixture through a fine-mesh strainer into a bowl. Freeze in an ice cream maker according to the manufacturers instructions. Pack into a freezer container and freeze for at least one hour before serving. Best served the day it is made.

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