| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
|
1 |
Servings |
INGREDIENTS
| 1 |
c |
Sugar |
| 1 |
c |
Water |
| 2 1/4 |
c |
Fresh lemon juice |
| 3 |
|
Lemons; zest of, minced fine |
| 2 |
|
Egg whites |
INSTRUCTIONS
Combine sugar and water in saucepan ans stir over medium high heat till
sugar is dissolved. Just before mixture comes to a boil, remove from heat
and cool slightly, cover and chill. Combine syrup, lemon juice and zest and
blend well. Place in ice cream maker and freeze partially till sorbet is
still soft. Add egg whites and complete churning. If useing a conventional
freezer, freeze sorbet in a metal container. Thaw partially and spoon into
a food processor or blender and beat till smooth and fluffy. Add egg whites
and continue mixing till well blended. Return to freezer to freeze
completely.
Recipe by: Lisa Lepsy
Posted to MC-Recipe Digest V1 #848 by MeLizaJane@aol.com on Oct 15, 1997
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