posted by Connie 03-18-99 4:16 PM
Source: Cookbooks On Line
Lemon Sorbet
1 c. granulated sugar
2 c. water
1 c. fresh lemon juice
2 medium egg whites
Combine sugar and water in pan. Bring to a boil and let
simmer for 10 minutes. Set aside to cool.
Meanwhile, squeeze lemons and strain the juice. Add to cooled syrup.
Pour into a sturdy plastic container or freezer tray, and freeze until mixture is mushy (about 3 hours).
In a food
processor fitted with a steel blade, or in a chilled bowl, beat the mixture until it is smooth. Freeze the mixture 3 hours more, or until it is frozen but not solid. Beat again.
Beat the egg whites until they hold firm peaks; gradually add spoonfuls of the lemon ice, beating constantly. The mixture will blow up to a mass of white foam. Freeze in a large container until sorbet has the consistency of firm snow.