1/2 cup of cold water
One envelope of unflavored white gelatin
2 3/4 cups of water
1 3/4 cups of granulated sugar
1 cup of fresh lemon juice
2 tablespoons of grated lemon zest
2 egg whites
1/4 cup of granulated sugar
1/2 cup of cold water
One envelope of unflavored white gelatin
2 3/4 cups of water
1 3/4 cups of granulated sugar
1 cup of fresh lemon juice
2 tablespoons of grated lemon zest
2 egg whites
1/4 cup of granulated sugar
Place the cold water in a small bowl
Dissolve the gelatin by sprinkling it over the water and letting it sit for a few minutes. Reserve
While the gelatin mixture is warming up, remove it from the heat, add the sugar, lemon juice, and grated lemon zest, and mix until the gelatin has dissolved completely
Mix well
Let it cool
Place it in the freezer until it's partially frozen, stirring every 2-3 times
Beat the egg whites
Gradually add the granulated sugar to the egg whites, beating until stiff peaks form
Remove the sorbet from the freezer and beat until smooth
Mix in the whipped cream
Place it back in the freezer and freeze until firm
Serves 4.
