Classic lemon sorbet

4 cups

Ingredients

Quantity Ingredient
1 cup Fresh lemon juice
Juice of 1/2 an orange about 1/3 cup
1½ cup Sugar syrup
1 Egg white

Directions

Stir the lemon and orange juice through the syrup, mixing thoroughly.

Beat the egg white until almost stiff and stir in the mixture.

Refrigerate several hours or overnight; the mixture will separate.

After chilling, mix thoroughly, transfer to ice cream machine and process according to manufacturer's directions.

Sugar syrup: Mix 1 cup sugar and 1 cup water in a pan, bring to boil over low heat while stirring constantly. Boil two minutes. Cool completely before use. Can be made in advance; keep refrigerated.

Yields 1½ cup sugar syrup.

Source: Philips HR 2300 Ice Cream Machine booklet. Tried and enjoyed by Gabi Shahar, September 1994.

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