Lemon Sorbet

Method

1. Wash the lemons well and remove the zest, avoiding the white pith.
2. Squeeze the lemons to obtain the juice.
3. In a small pot, add water, lemon zest, and sugar. Cook over low heat for 3-4 minutes.
4. Remove from heat and add the lemon juice. Strain the mixture through a sieve.
5. Let the syrup cool to room temperature.
6. Whip the pasteurized egg whites until stiff peaks form.
7. Gradually add the cold lemon syrup to the whipped egg whites, folding gently with a spoon.
8. Transfer the mixture to the freezer and let it freeze for 4-5 hours, stirring occasionally with a spoon to break up ice crystals.
9. After 5 hours, for a creamier texture, whip lightly with an electric mixer.
10. Serve the sorbet, garnished with a slice of lemon. Take it out of the freezer a few minutes before serving.