Lemon sorbet

• Bring water and sugar to a boil and boil for a short moment until the sugar has dissolved
• Let the sugar mix cool down completely
• Add the lemon juice to the sugar mix
• Whisk the egg whites until stiff
• Add sugar and whisk until you have a tough meringue
• Add the lemon mixture bit by bit to the meringue and stir with a whisk
• Cool the mixture down in the fridge (6+ hours)
• Freeze the mixture in a ice cream churner
• Follow the instructions of your ice cream machine to churn the mixture

Candied lemon peels

• Cut thick strips of lemon peel using a peeler – avoid getting the white pith
• Cut the peel into thin strips with a sharp knife
• Bring sugar and water to a boil in a small, heavy-bottomed saucepan and cook for 1-2 minutes – until thickened
• Add the lemon peel and cook for about 1 minute over medium heat
• Remove the lemon peel with a slotted spoon and drain on a piece of kitchen paper
• Place the lemon strips separately on a baking sheet
• Dry the strips in the middle of the oven for about ½ hour at 100° – conventional oven
• You can use this to decorate your lemon sorbet