SOUR LEMON SORBET

By BobLongo

Ingredients

• 1 ¾ cups superfine sugar (whirl granulated sugar in a blender or processor to make superfine sugar)
• 1 cup water
• 2 tablespoons water
• 1 1/3 cups fresh lemon juice, strained
• 1 1/3 cups non carbonated mineral water
• 1 egg white

Preparation

Step 1

READY IN: 20mins
YIELD: 1 quart UNITS: US
Cook sugar and water in heavy medium saucepan over low heat until sugar dissolves completely, swirling pan occasionally.
Increase heat and bring to boil.
Cool completely; chill until cold.
Blend lemon juice and mineral water into syrup.
Transfer mixture to ice cream maker and process according to manufacturer's instructions just until mixture starts to freeze and thicken.