Lemon sorbet is the French term for lemon sherbet.

A sorbet is very similar to ice cream but not as creamy.

The flavor of the lemon is quite fresh and tangy.

Lemon sherbet is a fantastic light dessert any time of year, but it is especially appreciated during the warm summer months.

Prep time: 40 minutes, plus freezing Cook time: 10 minutes

Ingredients:
1 1/4 cups sugar
1 envelope unflavored gelatin
2 1/4 cups water
1 tablespoon grated lemon rind
1/2 cup lemon juice
1 1/2 cups milk
2 egg whites
1/4 cup sugar

Directions:
Combine the 1 1/4 cups sugar and unflavoured gelatine in a medium saucepan. Stir in the water and lemon rind. Heat, stirring often, until the mixture comes to a boil, then lower the heat and simmer for 5 minutes.

Remove the saucepan from the heat. Stir in the lemon juice. Strain the mixture into a 13x9x2 inch metal pan. Cool at room temperature for 30 minutes. Stir in the milk until well blended. Freeze the mixture, stirring several times, so that the sherbet freezes evenly, until almost frozen, about 4 hours.

Using an electric mixer beat the egg whites until foamy and double in volume in a small bowl. Beat in the 1/4 cup sugar gradually, until soft peaks form. Spoon the frozen mixture into a chilled large bowl. Beat with an electric mixer until very smooth. Fold in the egg white mixture quickly.

Spoon the sorbet into a 6 cup mold or bowl. Cover with tin foil or plastic wrap. Freeze for at least 6 hours, or overnight. Unmold, or scoop from the bowl it was frozen in.

Makes 1 1/2 quarts.