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3 large lemons
250g granulated sugar
250ml (1 cup) tonic water
1 egg white
15-30ml (1-2 tbsp gin) optional -)
Scrub the lemons in warm soapy water, then rinse and dry well. Using
sharp knife, remove only the coloured outer later of the zest then
finely chop. Squeeze the juice.
Put lemon juice, zest, sugar and tonic water into a sauce-pan and heat
gently stirring occastionally for 5 mins until sugar has dissolved and
become syrupy. Remove from heat and leave to cool
Strain syrup through a sieve into a jug. Chill in fridge for 1 hour.
Pour liquid into ice-cream maker and churn for 15-20mins until thick
and frozen.
Loosely break up the egg white with a fork and add to the machine with
the gin (if using) then churn for a further few revolutions until
combined.
Serve sorbet immediately or transfer to a freezer container to store.
Best eaten within 2 days of making
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