For the lemon sorbet, wash the lemons hot, dry them and peel off the peel in coarse strips. Squeeze the juice from the lemons, pass through a fine sieve and set aside.
Bring water, sugar and the lemon peels to a boil and boil down to a thick syrup. Then allow to cool and then add the lemon juice.
Place the mixture in the freezer and stir well every now and then. This will prevent coarse ice crystals. In the meantime, separate the eggs and whip the egg whites into a firm beaten egg white.
When the ice cream mixture becomes firmer, fold in the beaten egg whites and continue to chill for a few hours.
Cut large beautiful lemons in half, remove the pulp and pour in the sorbet egg. Before serving, decorate the lemon sorbet with a basil or mint leaf.
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