Classic lemon sorbet
4 cups
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | cup | Fresh lemon juice |
| Juice of 1/2 an orange about 1/3 cup | ||
| 1½ | cup | Sugar syrup |
| 1 | Egg white | |
Directions
Stir the lemon and orange juice through the syrup, mixing thoroughly.
Beat the egg white until almost stiff and stir in the mixture.
Refrigerate several hours or overnight; the mixture will separate.
After chilling, mix thoroughly, transfer to ice cream machine and process according to manufacturer's directions.
Sugar syrup: Mix 1 cup sugar and 1 cup water in a pan, bring to boil over low heat while stirring constantly. Boil two minutes. Cool completely before use. Can be made in advance; keep refrigerated.
Yields 1½ cup sugar syrup.
Source: Philips HR 2300 Ice Cream Machine booklet. Tried and enjoyed by Gabi Shahar, September 1994.