Lemon Sorbet

Method

1. In a saucepan, boil water with sugar and lemon zest for about 5 minutes.
2. Add lemon juice, turn off the heat, and let cool.
3. Whip egg whites to stiff peaks.
4. Strain the syrup into a cold container.
5. Fold in the whipped egg whites.
6. Place in the freezer and stir every 30 minutes for 5-6 times.
7. After the last stir, cover with plastic wrap and freeze for another 24 hours.