Lemon Sorbet - cooking recipe

Ingredients

2 lemons, rind of, finely grated
3 lemons, juice of
175 g sugar, granulated
600 ml water
1 egg white

Preparation

Place the lemon rind in a large saucepan with the sugar and water.
Dissolve the sugar slowly, then bring to the boil and boil for 10 minutes.
Remove the saucepan from the heat and allow the syrup to cool completely.
Add the strained lemon juice, mix and pour into a suitable container.
Cover and place in the freezer until the mixture is thick and slushy.
Beat the egg white until stiff and fold into the mixture. Return the mixture to the freezer and freeze until stiff.
Remove the sorbet from the freezer 10 minutes before serving.