Lemon Sorbet

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   1. Lemon rind, Water and sugar go into a medium/large saucepan over slow heat.

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   2. When sugar has dissolved turn heat up to med/high and boil liquid for 10 minutes without stiring.

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   3.Squeeze the juice from lemons (do not worry about pulp and pips getting into the juice at this point)

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   3. Remove syrup from the heat after 10 minutes and allow to cool completely.

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   4. Add the lemon juice to the cooled syrup and find a suitable freezer container (preferably long and shallow, 2 litre capacity)

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   5. Strain the liquid through a muslin cloth lined sieve into the freezer container.

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   6.Cover with lid or cartouche and freeze until mixture is thick and slushy.

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   7.Remove from freezer and place into a food processor to pulse until no lumps appear.Add lemon oil at this point.(The mixture should look paler after pulsing).

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   8.Beat egg whites until firm, stiff peaks and fold into sorbet mixture.

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    9. Return mixture back to the freezer until solid and completely frozen.

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    10. Remove sorbet from freezer approx 10min before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.