Lemon Sorbet

1. 1

   Stir lemon zest, sugar and 1/2 cup water in a small saucepan over medium heat, without boiling, until sugar dissolves. Bring to a boil. Boil, without stirring, for 5 mins, or until syrup thickens slightly. Strain into a heatproof container and let cool to room temperature. Stir in lemon juice then transfer to a loaf pan, cover with foil and freeze for 3 hours, or until almost set.

2. 2

   Blend or process almost frozen sorbet with egg white until smooth. Return to loaf pan, cover and freeze for 3 hours, or overnight.

* Per serving · 4 servings · Values may vary.

No additional tips available.