Lemon sorbet

Method

1. Make a syrup with the sugar, 300ml (½pt) water and lemon zest, then cookover a medium heat. Stir until the sugar has fully dissolved. Set asideto cool.
   
2.  Squeeze and sieve the lemons, then pour the juice into the cooledsyrup.
   
3.  Stir well, then taste to test that the mixture has enough lemon, asthe juice produced by lemons vary, and you might possibly need onemore.
   
4.  Pour the mixture into a container and transfer it to the freezer.
   
5.  Every hour or so, beat the mixture well to ensure that it doesn’tform large ice crystals.
   
6.  Quickly return the container to the freezer after each mix. Thisprocedure should be followed over several hours.
   
7. When the mixture looks as though it’s beginning to set, whisk the eggwhite until stiff, then carefully fold it into the setting sorbet.Use a cutting motion as you fold it in, rather than whisking, so as notto lose too much air.
   
8.  Return to the freezer again and leave until the mixture is completelysolid.

Top tips:  If serving in glasses frost the rims with sugar. Just wet with lemonjuice, then dip into sugar.  To serve in a lemon shell, cut the topoff 4-6 lemons. Carefully scoop out the insides (use these for thejuice). Follow recipe up to step 7 and after adding the egg white fillthe hollowed out lemons with the sorbet. Replace the lemon tops andfreeze until solid.