Simple Lemon Sorbet

Name: Simple Lemon Sorbet
Total time: 32400 s
Cuisine: American
Ingredients: 4 lemons; 1 egg white (raw - avoid if health contraindicates consumption); 200 g (7 oz/1 cup) caster (superfine) sugar, plus extra for coating rind to decorate

LucyA1 @cook_2888670

Emphasis on the simple. Try to buy unwaxed lemons to avoid any changes in the flavour of the rind or else scrub the lemons. A recipe I tried from from a book for the first time. I plan to make it again after a bit more information on the science behind the dessert.

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Ingredients

540 mins

4lemons
1egg white (raw - avoid if health contraindicates consumption)
200 g (7 oz/1 cup)caster (superfine) sugar, plus extra for coating rind to decorate

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Steps

540 mins

1

Put the sugar in a pan and pour in 300 ml cups water. Bring to the boil, stirring occasionally until the sugar has just dissolved.
2

Using a vegetable peeler (I did not have it so I used a fine grater), pare the rind thinly from two of the lemons and put in a pan. Simmer for 2 minutes, then take the pan of the heat. Leave to cool then chill.
3

Squeeze all the juice from the four lemons and add it to the syrup. Strain the syrup into a shallow freezerproof container, reserving the rind. Freeze for 4 hours, until it is mushy.
4

Process the sorbet in a food processor until it is smooth. Lightly whisk the egg white with a fork until it is just frosty (used an electric mixer). Replace the sorbet in the container, beat in the egg white and return to the freezer for 4 hours, or until it is firm.
5

Cut the reserved lemon rind into fine shreds and cook in boiling water for 5 minutes. Drain, then place on a plate and sprinkle with sugar. Scoop the sorbet into bowls or glasses and decorate with the sugared lemon rind.