- Servings : 6
- Prep Time : 10m
- Cook Time : 60m
- Ready In : 1:10 h
- 200g / 1 cup caster sugar
- 300ml / 1 1/2 cups water
- 4 lemons
- 1 egg white
- sugared lemon rind to garnish
Put the sugar and water in a pan and bring to the boil, stirring until the sugar has dissolved.
Using a hand peeler, pare and rind 2 lemons into the water. Simmer for 2 minutes without stirring, then take the pan off the heat. Leave to cool, then chill.
Squeeze the juice from all the lemons and add it to the syrup. Strain into a jug and chill before transferring to an ice cream churner. Churn for 40 minutes until thick. Add the egg white and churn for a further 10-15 minutes until firm enough to scoop.
Scoop into serving bowls or martini glasses and garnish with sugared lemon rind.
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