Lemon Sorbet

SERVES 4

thinly pared zest and juice of 3 lemons

140 g | 5 oz granulated sugar

570 ml | 1 pint water

½ egg white

1.      Place the lemon zest, sugar and water in a heavy saucepan. Dissolve the sugar over a low heat and, when completely dissolved, boil rapidly to the short thread stage.

2.      Remove from the heat and allow to cool completely. When the syrup is cold, add the lemon juice and strain.

3.      Freeze for 30 minutes, or until beginning to solidify.

4.      Whisk egg white until stiff and fold into the mixture.

5.      Return to the freezer until firm.

NOTE: If you have a food processor, allow the lemon syrup to freeze and the process until soft. Pour in the egg white through the funnel, with the motor running. Freeze until firm.