Lemon Sorbet

Step 1

In a bowl, whisk egg whites until stiff peaks form

Add the lemon juice gradually and continue whisking until well combined

Set aside

Remove wooden picks from zest strips and place sorbet in a bowl

Whisk with an electric mixer until creamy white

Step 2

Fold in the whipped egg whites and lemon mixture delicately

Pour into an aluminum mold and freeze for 12 hours, covered with plastic wrap

In a skillet, melt sugar over low heat, stirring constantly for 10 minutes

Remove from heat and set aside

To serve, place sorbet on plates and top with lemon zest.