Lemon Sorbet

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Lemon Sorbet

 

4 lemons

8oz granulated sugar

1pt water

2 egg whites

 

Peel the zest from the lemons and put into a large pan with the sugar

and water, bring to boil stirring continuously until the sugar has

dissolved. Boil rapidly for 6mins. remove from heat and add the juice

from the lemons and when cold put into a plastic or suitable container

with a lid and freeze until it begins to set. Whisk the egg whites until

stiff, take the mixture from the freezer and process for a few seconds

then stir it into the whisked whites

 

Pack into the container, cover and freeze - serve from the freezer.