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180g (6 oz) castor sugar 600 ml (1 pint) water 2 egg whites 300 ml (½ pint) pure lemon juice grated rind of 1 lemon |
Meat-free Gluten-free Low-fat Dairy-free Nut-free |
Combine sugar and water in a saucepan. Heat gently to dissolve sugar. Cool. Add lemon juice and rind to sugarwater, mix well.
Pour into a shallow plastic box with a fitting lid. Put into freezer and leave for about 2-4 hours until just freezing.
Stiffly whip egg whites.
Turn sorbet into a bowl and mash with a fork until smooth. Fold in egg whites. Put back into the container and store in the freezer until required. Use within 3 months.
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