Boil water, sugar, and lemon zest in a pan, stirring until the sugar has dissolved - about 5 min. Cool, chill, then add the lemon juice. Churn and freeze (if you have a ice cream maker).
You can make without an ice cream machine - pour mixture into flat freezer tray, allow to partly freeze, then beat to break up the ice crystals. The more you break it up the smoother it will be. When partially frozen mix in egg white thoroughly.
Zest Note: When peeling the zest, make sure no white pith is included, it will make the sorbet bitter.
Lemon Shells: Traditional way of serving, these are made by slicing a "lid" off the top of each lemon and removing insides, then freeze shells then pack them with sorbet and refreeze.
Originally Submitted
7/14/2004
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