LEMON GINGER SHERBET

Ingredients

• 10 each Lemons
• 1/4 pound Ginger
• 4 cups Granulated Sugar
• 2 quarts Water
• 2 each Eggs

Instructions

1. 1Using a vegetable peeler or zester, shave very thin strips of the yellow peel from 2 lemons, being careful to avoid the white pith. Cut the remaining 8 lemons in half and extract the seeds. Juice the lemons to obtain the juice.
2. 2Cut the ginger into strips. In a saucepan, combine the sugar, water, ginger, and shaved lemon peel. Bring to a boil over medium heat, stirring until the sugar dissolves. Reduce the heat and simmer until the syrup is clear, about 15 minutes.
3. 3Remove the syrup from the heat and add the lemon juice. Strain the mixture through a cheesecloth to remove the ginger and lemon peel. Allow the mixture to cool completely. Freeze the mixture until it thickens.
4. 4In a separate bowl, beat the egg whites until stiff peaks form. Gently fold the beaten egg whites into the thickened sherbet mixture. Mix well. Finish freezing the sherbet until firm. Pack and serve.