| Source: | The Ultimate Ice Cream Book |
|---|---|
| Yields: | 3 cups |
| Prep Time: | 30 minutes |
| Total Time: | 2 1/2 hours |
Combine sugar and water in a small saucepan and place over low heat. Stir until sugar desolves completely. Raise the heat and boil the syrup for 1 minute, then remove from heat.
In a mixing bowl, lightly beat the egg white with a whisk until foamy, about 10 seconds. Slowly beat in the hot sugar syrup. Continue to beat until the meringue cools down slightly. Add the lemon juice. Cover and refrigerate until cold.
Note: The mixture will have foam on top, but it will incorporate into the sorbet, when it freezes.
Stir the chilled mixture, then freeze in 1 or 2 batches in your ice cream machine. When finished, the sorbet will be soft, but ready to eat.
Note: For firmer sorbet, transer to a freezer-safe container, and freeze for at least 2 hours.