Lemon Sorbet

Remove a few thin peels from the lemons, avoiding the white pith whenever possible, which can be bitter. Keep them ready to flavor the syrup along with the water and sugar. The peels should be fine and intact, so they release their aroma without overpowering the bitterness.

Pour half a liter of water into a shallow pan, combine the sugar and lemon zest, then bring to a boilLet it boil for about six minutes: the sugar should dissolve completely and the liquid should be clear and scented with lemon. Once cooked, turn off the heat and let the syrup cool.

Strain the cooled syrup to remove all the peels. Do this carefully so the sorbet base remains smooth and free of residue. Wait until the liquid has cooled completely before adding the juice.

Squeeze the lemons and strain the juice, then add it to the cold syrup. Stir until smooth, with a distinct aroma and a balanced sweetness and acidity. Straining prevents pulp or seeds from compromising the sorbet's final consistency.

Transfer the mixture in the freezer. While cooling, stir the sorbet occasionally to break up any ice crystals that form and maintain a finer consistency. Continue until the mixture it thickens and begins to solidify, without leaving it completely compact yet.

If you want a frothier consistency, whip to stiff peaks the two egg whites. The egg whites must be white, voluminous and stable: lifting the whiskThe mixture should hold its shape. This step is optional and doesn't alter the lemon flavor.

When the sorbet begins to solidify, gently incorporate the egg whites mounted to stiff peaksMix with regular movements until the mixture is evenly distributed, avoiding deflating it. The mixture must appear lighter, softer and more uniform, without evident streaks of egg white.

Return the sorbet to the freezer and let it firm up until it reaches a firm but creamy consistency. If necessary, stir it again during freezing to prevent crystals from forming. Serve it when it holds its shape in the glass but is easy to scoop out.

Distribute the sorbet into glasses just before serving. Take even portions and transfer them without compressing the mixture too much, so the consistency remains light. Serve immediately, when the sorbet is cold, frothy, and characterized by the fresh scent of lemon.