Sharp, refreshing and dairy-free, this sorbet makes a great finish to a meal. It is very easy to make and is popular with everyone.
In a saucepan, melt the sugar in the water on a low heat until it has dissolved. This makes a sugar syrup. Stir in the lemon juice and allow the syrup to cool.
Pour the syrup into the ice cream maker and churn for 30 minutes. (You cannot make the sorbet to Giovanni’s method without the ice cream maker or it will be a rougher textured granita.)
About 3–4 minutes before the end of churning, add the egg white to help make the sorbet smoother and then freeze until needed or serve immediately.
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