Lemon sorbet with mint

COOK TIME
20 mins

TOTAL TIME
20 mins

Ingredients

Directions

1. 1

   Wash a lemon, dab dry and finely grate the peel. Bring 300 ml water, sugar and lemon peel to the boil while stirring until the sugar is completely dissolved. Leave to cool.

2. 2

   Squeeze both lemons. Beat the egg whites with the whisks of the hand mixer until stiff. Mix sugar syrup, lemon juice and beaten egg whites. Pour into a bowl and freeze for 2 1/2-3 hours.

3. 3

   Stir several times. In the meantime, wash the mint, dab dry, pluck leaves from the stalks and, except for a few for decoration, cut into strips. Remove sorbet from the freezer 20-30 minutes before serving and stir in the mint strips.

4. 4

   Pour the sorbet into four dessert glasses and serve decorated as desired with remaining mint leaves, lemon slices and lemon peel.