Light & Lemony Sorbet

1. 1

   In a small heavy saucepan, bring sugar and water to a boil. Cook and stir until sugar is dissolved. Transfer to a large bowl; cool completely.

2. 2

   Stir in lemon juice. Refrigerate, covered, several hours or overnight.

3. 3

   In a small bowl, beat egg white until foamy; add to cold syrup. Stir in lemon zest and, if desired, vodka. Pour into cylinder of ice cream freezer; freeze according to manufacturer's directions.

4. 4

   Transfer sorbet to a freezer container, allowing headspace for expansion. Freeze 2-4 hours or until firm.

* Per serving · 4 servings · Values may vary.

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