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LEMON SORBET

Metric/Imperial

4 lemons
1 orange
450 ml / 3/4 pint water
225 g / 8 oz granulated sugar
2 egg whites
2 tablespoons icing sugar

American

4 lemons
1 orange
2 cups water
1 cup sugar
2 egg whites
2 tablespoons confectioners' sugar

Cut the peel from the lemons and the orange using a very sharp
knife; take care not to include any of the pith. Put the peel in
a pan with the water and sugar and slowly heat until the sugar has
dissolved completely. Raise the heat and boil the syrup for 5
minutes then set it aside to cool.

Squeeze the juice from the fruit. Combine the syrup with the juice
and strain the mixture (or at least pick out the pits!). Pour into
freezer trays and still-freeze until slushy.

Beat the egg whites until foamy, add the icing (confectioners')
sugar and continue beating until the meringue holds stiff peaks.

Tip the partially frozen ice into a chilled bowl. Add the meringue
and beat the mixture until it is well blended. Return to the
freezer frays and still-freeze, whisking the mixture once more
during the freezing.

Makes approx 600 ml/1 pint/2 1/2 cups

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3 of 4 people found the following review helpful:
Taste: Ease of Prep: Appearance:
Lemon sorbet 05, November 25, 2004 - 06:08 AM
Reviewer: Anonymous from Australia
I found this a very simple recipe that was enjoyed by everyone who ate it. It makes a lot more than the amount that was noted. For a twist, add a few spoonfulls to a glass of lemon ruski. Lemon Heaven.

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