Lemon Sorbet
PROCEDURE:
Wash, dry and cut the rind of the Lemons with the edible peel (only the yellow part) into strips, then squeeze one. Melt the sugar in the water in a saucepan over medium heat; remove the pan from the heat and put the Lemon peels into the resulting syrup and let it cool. Then add the Lemon juice and pour the mixture, first passing through a fine strainer, the two ice cube trays without separators that you will place in a freezer for about 3 hours, turning the mixture every 20 min. Finally, whisk the egg whites and powdered sugar in a bowl, which you will place in a bain-marie in hot water in a saucepan on the stove; hold for a few seconds and whisk until the mixture is firm and continue to whisk until the mixture cools. When the sorbet is frozen, pour it into a cold bowl and incorporate the egg white mixture. Stir again and pour over the finished sorbet.