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 

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