Using a vegetable peeler, peel 3 of the lemons.
Combine peel, sugar and water and bring to the boil, remove from heat and cool.
Strain the syrup into a bowl.
In a separate bowl, zest the remaining lemon into the lemon juice.
Whisk in egg whites until just aerated.
Whisk the egg white mix into the cooled syrup.
Either freeze in a pacojet canister or churn in an icecream machine.
Serve in a glass or bowl with prosseco or champagne over the top.
Chef’s Tip: A dessert that is the prefect palate cleanser to have after a steak feast!
Recipe and image courtesy of San Telmo