INGREDIENTS
- 250 g of caster sugar
- 25 ounces of water
- Zest of 2 lemons
- 5 lemon juice, pressed
- 1 egg white, beaten
DIRECTION
- Place water and sugar in a saucepan over high heat.
- Stir until the sugar has dissolved then remove from heat.
- Add the zest and lemon juice. Cool, and then pour into a container with a lid.
- Put off the lid and refrigerate for 1 hour.
- Mix formula in a cold ice cream maker according to manufacturer.
- After 30 minutes, add the egg white in the preparation and continue to rotate until the sorbet is firm.
- Serve or store in a container with a lid in the freezer.
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