Lemon Sorbet

Method

1. Remove the zest from the lemons using a zester, peeler, or knife, being careful not to include the white pith.
2. In a saucepan, combine water, lemon zest, and sugar. Bring to a boil and let boil for 1-2 minutes. Turn off the heat and let the syrup cool completely.
3. Squeeze the lemons and strain the juice.
4. Once the syrup is completely cool, strain it to remove the zest. Mix the syrup with the lemon juice.
5. Whip one egg white to stiff peaks.
6. Gently fold the whipped egg white into the lemon mixture until well incorporated.
7. Pour the mixture into a container and place in the freezer. After 30 minutes, stir it thoroughly. Repeat stirring every 30 minutes for about 2 hours, or until the sorbet reaches a smooth, scoopable consistency.
8. Serve optionally with fresh mint leaves or a drizzle of limoncello.