Time to Make: n/a Servings: n/a
What You Need
|1 cup||Caster sugar|
|1 TBSP||Lemon rind (finely grated)|
|1 1/2 cups||Lemon juice|
|1/3 cup||Eggology egg whites|
|Waffle cones (to serve)|
- Combine sugar, 2 cups warm water and lemon rind in a saucepan over medium heat. Cook, stirring, for 5 minutes or until sugar is dissolved. Simmer, without stirring, for 10 minutes or until mixture thickens slightly. Remove from heat. Cool completely.
- Strain sugar mixture over a bowl. Stir in lemon juice. Pour into a 3cm-deep, 20cm x 30cm (base) lamington pan. Cover and freeze for 1 to 2 hours or until almost firm.
- Transfer fruit mixture to a food processor. Add Eggology egg whites. Process until smooth but not melted. Pour mixture into a 6cm-deep, 11.5cm x 21.5cm (base) loaf pan. Cover and freeze for 3 hours or until firm.
- Serve scoops of sorbet in waffle cones.