Great on a summer's day to cool off.
Takes a while, but the end result is worth it. -- :o) - 11 Feb 2015
Mmmm just lovely. Remember the recipe is a guideline depending on how juicy your lemons are! I added an extra lemon and a half to the syrup than the recipe states because the sorbet would not have been tart enough for me based on the lemons I had. If you are worried about the uncooked egg white in the recipe, you can leave it out. The egg white is just to provide a creamier consistency to the sorbet. The only real change to the recipe I made was to wash a small handful of mint leaves and let them sit in the cooling syrup for 15-20 minutes before discarding, which meant I had a delicious lemon and mint sorbet! If you don't have an ice cream maker, put the lemon syrup mixture in a container in the freezer and when not quite frozen, take out and beat, adding the egg whites if you want to add them. Put back in the freezer and take out again later to beat once more before freezing. - 11 Apr 2012 (Review from Allrecipes UK & Ireland)
I used 4 large lemons. And I measured the amount of juice for future reference. Results were Delicious! - 28 Nov 2015 (Review from Allrecipes UK & Ireland)