Lemon Sorbet

• 6 lemons, rind of (finely grated)
• 9 lemons, juice of
• 525g sugar, raw or white
• 1800ml water
• 2 egg whites
• 4 drops lemon oil (optional)

1. 1. Lemon rind, Water and sugar go into a medium/large saucepan over slow heat.
2. 2. When sugar has dissolved turn heat up to med/high and boil liquid for 10 minutes without stiring.
3. 3.Squeeze the juice from lemons (do not worry about pulp and pips getting into the juice at this point)
4. 3. Remove syrup from the heat after 10 minutes and allow to cool completely.
5. 4. Add the lemon juice to the cooled syrup and find a suitable freezer container (preferably long and shallow, 2 litre capacity)
6. 5. Strain the liquid through a muslin cloth lined sieve into the freezer container.
7. 6.Cover with lid or cartouche and freeze until mixture is thick and slushy.
8. 7.Remove from freezer and place into a food processor to pulse until no lumps appear.Add lemon oil at this point.(The mixture should look paler after pulsing).
9. 8.Beat egg whites until firm, stiff peaks and fold into sorbet mixture.
10. 9. Return mixture back to the freezer until solid and completely frozen.
11. 10. Remove sorbet from freezer approx 10min before serving.

lemons, lemons, sugar, water, egg whites, lemon oil

Taken from www.epicurious.com/recipes/member/views/lemon-sorbet-1244423 (may not work)