Ingredients
Method
1.Stir the water, peel and sugar in small saucepan over heat, without boiling, until sugar dissolves; bring to a boil. Boil, uncovered, without stirring, 5 minutes or until syrup thickens slightly. Strain into medium heatproof pitcher or measuring cup; cool to room temperature. Stir in juice.
2.Pour sorbet mixture into loaf pan, cover with foil; freeze 3 hours or until almost set.
3.Blend or process mixture with egg white until smooth. Return to pan, cover; freeze 3 hours or overnight.
The sorbet-egg-white mixture can also be frozen in an ice-cream machine; follow the manufacturer’s instructions. You need four lemons for this recipe.
Note
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