Lemon Sorbet



  1. Grate the zest of the lemons into a saucepan.
  2. Add the sugar and water, heat slowly till the sugar dissolves.
  3. Boil for 5 minutes (the mixture will become slightly syrupy).
  4. Remove from the heat, and allow it to cool.
  5. Add the lemon juice and strain the liquid through a non-metallic sieve (I used a cloth bag designed for jam making).
  6. Lightly beat the egg whites and stir them in.
  7. Refrigerate for 30 minutes.
  8. Tip into the ice cream maker, and follow its instructions.


The original recipe used more sugar