Prep time 30 mins + overnight freezing
6 lemons (depending on size)
150ml sugar syrup (Sugar dissolved in water)
2 egg whites
Zest and juice the lemons, putting the juice to one side. Add the zest of 1 lemon to the sugar syrup and warm up in a pan. This will help release the flavour from the zest. Remove from heat just before it boils. Leave to cool down and add the lemon juice then place in the fridge. When cold, whisk the egg whites till they thicken up and start adding to the lemon sugar mixture. Place everything in ice cream machine and allow to churn for 30 mins or till firm. Empty into a container and place in freezer for a few hours or till hardened. Serve and garnish with lemon zest.