LEMON AND MINT SORBET

LEMON AND MINT SORBET image

Yield 12 people

Number Of Ingredients 5

3 ½ cups sugar
5 ½ cups water
4 cups freshly squeezed lemon juice
1 egg white, beaten until it forms stiff peaks
fresh mint leaves, for garnish

Steps:

In a saucepan over medium heat, cook the sugar and 3 ½ cups of the water together until the sugar has dissolved, making a light syrup, about 5 minutes. Remove the pan from the heat and let the syrup cool to room temperature. In a bowl, mix the syrup with the lemon juice and the remaining 2 cups of water. Fold in the beaten egg white. Put the mixture into an ice cream machine and follow the manufacturer's instructions. (If you don't have an ice cream machine, you can put the bowl in the freezer and stir the mixture occasionally until it gains the consistency of sorbet.) Serve garnished with mint leaves. Note: To make enough for 24, prepare the recipe twice; you'll need to work in batches like this because most ice cream machines aren't big enough to hold 24 servings.