Sorbet Lemons

What do I need?

• 4 large lemons (or 6 smaller lemons)
• 150 g white caster sugar
• Zest of 1 lemon, finely grated
• 2 egg whites
• Mint, to garnish

How do I make it?

1. Scrub the lemons under cold running water to remove any wax. Cut the top (or bottom, whichever looks nicer) off each large lemon to create a lid and set aside. Trim the opposite end of the lemon flat so it can stand steadily on a plate.
2. Using a small serrated knife, cut out the lemon flesh and squeeze the juice into a jug, keeping the shells intact.
3. Press the squeezed flesh through a sieve over the jug to extract the remaining juice. Also, press any juice from the lemon shells and lids. You will need about 200 millilitres of juice in total.
4. In a medium saucepan, combine the sugar, 150 millilitres of cold water, and the lemon zest. Heat gently until the sugar dissolves, then bring to a gentle boil. Boil the mixture for 2 minutes, then remove from heat and stir in the lemon juice.
5. Transfer the mixture to a shallow freezer-proof container and let it cool to room temperature before freezing solid (about 6 hours). Freeze the empty lemon shells and their lids as well.
6. Once the sorbet is completely frozen, cut it into large chunks and place them in a food processor. Briefly blend the sorbet chunks with the egg white until you have a pale and fluffy mixture.
7. Return the sorbet to the original freezer-proof container and freeze again until firm (about 2 hours).
8. Scoop the sorbet directly from the freezer and fill the frozen lemon shells generously, allowing it to overflow. Top each lemon with its lid and place them back in the freezer until ready to serve. If wrapped well, these can be stored in the freezer for up to 2 weeks.
9. Garnish with mint before serving.