Lemon Sorbet Recipe

Ingredients  serves 6    21/2 cups/ 1p water  225g white sugar  6 lemons  1 vanilla pod  1 egg white    Method    Heat the water to boiling point and stir in the sugar. Ensure it is properly melted  Finely grate the zest of two of the lemons and add, with the vanilla pod, to the syrup.   Remove  the syrup from the heat and allow to stand for 45 minutes  Juice all 6 lemons and strain the juice   Strain the lemon and vanilla mixture, and add the lemon juice  Stiffly beat the egg white and fold it into the mixture  Freeze until ready to serve.      Read also Clafoutis Pudding Diplomate Recipe Fruit Bavarois - Using Soft Fruits Crême Brulée