Lemon and Pernod Sorbet from The Great Ice Cream Book by Jon Croft
Peel and grate the rind from the lemons. Boil the peel till soft in the water and sugar. Strain off the peel and set aside. Juice the lemons and add to the sugar mixture. Freeze till soft snow cons...
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Ingredients
- 12 lemons
- 3 measures Pernod
- 1 pint (575 ml.) water
- 5 oz. (150 g.) sugar
- 12 egg whites
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