This recipe requires an ice cream freezer. If you don’t have one, you can find delicious sorbet at your local grocery.
1 cup sugar
1 ¼ cups water
4 lemons
1 egg white
Boil together the sugar and water, until the sugar has dissolved. Add strips of the peel of two lemons into the sugar syrup. Add the juice from all four lemons to the syrup. Strain out the peel and add the mixture to the ice cream freezer. Churn until thick. Add the egg white and continue to churn for 10-15 minutes until firm enough to scoop. Pack into plastic containers and freeze until it hardens or until you’re ready to serve it.
