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Lemon Sherbet
Ingredients
2 egg whites
250 ml lemon juice
250 ml syrup
Preparation
- Beat the egg white in a double sauce pan without the water boiling.
- Well they are well firm add the syrup, this will harden once it cools. Take our of the double sauce pan and let it cool before adding the lemon juice.
- Place in a ice pan and refrigerate.
Alternative
Ingredients
6 lemons
100 gr sugar
250 gr white wine
1 egg white
80 ml kirsch
Preparation
- Grate the lemon peels and squeeze the lemons.
- Dissolve the sugar in the white wine. Add the lemon juice and peels. Place in the freezer.
- Beat the egg white until form and add it to the original mix before it hardens. Place back in the freezer.
- Serve in tall glasses and sprinkle the kirsch.
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