Sour Lemon Sorbet - cooking recipe

Ingredients

1 3/4 cups superfine sugar (whirl granulated sugar in a blender or processor to make superfine sugar)
1 cup water
2 tablespoons water
1 1/3 cups fresh lemon juice, strained
1 1/3 cups non carbonated mineral water
1 egg white

Preparation

Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally.
Increase heat and bring to boil.
Cool completely; chill until cold.
Blend lemon juice and mineral water into syrup.
Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken.
Transfer 3 tablespoons to small bowl.
Add egg whites and whisk until thick and foamy, about 2 minutes.
Return mixture to ice cream maker and continue processing to desired consistency.
Turn into a bowl and freeze 3 hours.
Serve in chilled glasses.