Lemon Sorbet

Recipe adapted from Panasonic Ice Cream Maker

320 mL water
160 mL fresh lemon juice
zest of one lemon
150 g sugar
1 egg white, whisked (optional)

1. Combine water, lemon juice, zest and sugar. Bring to boil to dissolve sugar. Let cool.
2. Chill in the refrigerator for 2 hours.
3. Fold in egg white if using.
4. Churn in an ice cream maker or freeze and then pulverise with a stick blender.