Lemon Sorbet

Directions

1. 1
   {"0":"1. Lemon rind, Water and sugar go into a medium\/large saucepan over slow heat.","2":"2. When sugar has dissolved turn heat up to med\/high and boil liquid for 10 minutes without stiring.","4":"3.Squeeze the juice from lemons (do not worry about pulp and pips getting into the juice at this point)","6":"3. Remove syrup from the heat after 10 minutes and allow to cool completely.","8":"4. Add the lemon juice to the cooled syrup and find a suitable freezer container (preferably long and shallow, 2 litre capacity)","10":"5. Strain the liquid through a muslin cloth lined sieve into the freezer container.","12":"6.Cover with lid or cartouche and freeze until mixture is thick and slushy.","14":"7.Remove from freezer and place into a food processor to pulse until no lumps appear.Add lemon oil at this point.(The mixture should look paler after pulsing).","16":"8.Beat egg whites until firm, stiff peaks and fold into sorbet mixture.","18":"9. Return mixture back to the freezer until solid and completely frozen.","20":"10. Remove sorbet from freezer approx 10min before serving."}