Lemon Sorbet

1. 1

   Place the lemon rind in a large saucepan with the sugar and water.

2. 2

   Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.

3. 3

   Remove the saucepan from the heat and allow the syrup to cool completely.

4. 4

   Add the strained lemon juice, mix and pour into a suitable container.

5. 5

   Cover and place in the freezer until the mixture is thick and slushy.

6. 6

   Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.

7. 7

   Remove the sorbet from the freezer 10 minutes before serving.

* Per serving · 4 servings · Values may vary.

No additional tips available.