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1 |
Put the
sugar in a pan and pour in 1 1/4 cups water.
Bring to the boil, stirring occasionally until the sugar
has just dissolved. |
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2 |
Using a swivel vegetable peeler, pare the rind thinly from
two of the lemons so that it falls straight into the pan.
Simmer for 2 minutes without stirring
Then take the
pan off the heat.
Leave to cool and then chill. |
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3 |
Squeeze the juice from all the lemons and add it to the
syrup.
Strain the syrup into a shallow freezer proof container,
reserving the rind.
Freeze the mixture for 4 hours, until it is mushy. |
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4 |
Process the sorbet (sherbet) in a food processor until it
is smooth.
Lightly whisk the egg white with a fork until it is just
frothy.
Return the sorbet in the container. |
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5 |
Beat in the egg white.
Return the mixture to the
freezer for 4 hours, or until it is firm.
Cut the reserved lemon rind into fine shreds.
Cook them in boiling water for 5 minutes, or until tender.
Drain and then place on a plate. |
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6 |
Sprinkle generously with caster sugar.
Scoop the sorbet into bowls or glasses.
Decorate with the sugared lemon rind. |
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