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Lemon Sherbet
1 3/4 cups sugar
3 lemons; rind of lemons removed with a vegetable peeler
2 cups water
1 cup strained fresh lemon juice; or to taste
1 large egg white
In a saucepan combine the sugar, the rind, and 2 cups water, bring
the mixture to a boil, stirring until the sugar is dissolved, and
simmer the syrup for 5 minutes. Let the syrup cool, strain it into
a bowl, and stir in the lemon juice. Chill the syrup, covered, for
2 hours, or until it is cold.
Freeze the syrup in an ice cream freezer according to the manufacturer's
instructions until it is almost frozen but still mushy. In a bowl
beat the egg white until it holds soft peaks, add it to the sherbet,
and freeze the sherbet again in the ice-cream freezer until it is
frozen but not firm. Remove the dasher and freeze the sherbet,
covered, until it is firm.
Yield: 1 quart
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Lemon Sherbet 03