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LOCATION: Recipes >> Desserts Frozen >> Lemon Sorbet 03

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LEMON SORBET

Finely grated rind of 2 lemons
Juice of 3 lemons
175 g / 6 oz granulated sugar
600 ml / 1 pint water
1 egg white

Place the lemon rind in a large saucepan with the sugar and water.
Dissolve the sugar slowly, then bring to the boil and boil for 10
minutes. Remove the saucepan from the heat and allow the syrup to
cool completely. Add the strained lemon juice, mix and pour into
a suitable container. Cover and place in the freezer until the
mixture is thick and slushy. Beat the egg white until stiff and
fold into the mixture. Return the mixture to the freezer and freeze
until stiff. Remove the sorbet from the freezer 10 minutes before
serving. Serves 4.

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