Lemon Sorbet

Name: Lemon Sorbet
Yield: 4
Ingredients: '1 cup (chay) of lemon juice'; '1 1/2 cups (chay) of water'; '2 egg whites, whipped'; 'Zest from 1 lemon'; '2 tablespoons of culinary emulsifier'

1
'1 cup (chay) of lemon juice'
2
'1 1/2 cups (chay) of water'
3
'2 egg whites, whipped'
4
'Zest from 1 lemon'
5
'2 tablespoons of culinary emulsifier'

Ingredients

1
'1 cup (chay) of lemon juice'
2
'1 1/2 cups (chay) of water'
3
'2 egg whites, whipped'
4
'Zest from 1 lemon'
5
'2 tablespoons of culinary emulsifier'

Directions

1
Fry the water with the emulsifier for 15 minutes
2
Let it cool and add the lemon juice
3
Add the whipped egg whites delicately, pour into an aluminum mold and place in the freezer for one hour
4
Remove from the freezer, blend in a blender until smooth, and return to the freezer until firm
5
Serve covered with lemon zest.

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