Lemon Sorbet

Or, the easiest dessert to amaze your friends.

The shopping list quantities are what’s needed for the recipe so here they are.

You’ll need:

  • 10-12 Meyers lemons (they’re among the sweetest)
  • 2 cups of water
  • One cup of sugar.
  • an egg

Halve and juice the lemons until you get about two cups of lemon juice.  Set that aside.

In a pot, combine the sugar and the water, bring to a boil, and let stand at a low boil until about half the liquid is gone.  The sugar shouls still remain dissolved.

In a bowl, separate the egg white from the yolk, and whisk the former.  DIscard the yolk.

Combine the lemon juice, sugar water (i.e., ‘simple syrup if you want to be technical) and the egg white.  Stir to incorporate everything.

Put the bowl in the freezer.

Every 45 minutes or so (more often is better), give the contents a good stir and return to the freezer.

Repeat for about four hours, occasionally wiping hands on pants.