Lemon Sorbet

Total Time: 3 hrs 10 mins Preparation Time: 10 mins Cook Time: 3 hrs

Ingredients

• Servings: 12
• 1 envelope plain gelatin
• 2 1/4 cups water, divided
• 1/3 cup sugar, plus
• 1 tablespoon sugar, divided
• 2/3 cup fresh lemon juice
• 2 large egg whites
• 1 1/2 teaspoons sweet 'n low, bulk divided
• 2 teaspoons grated lemons, rind of

Recipe

• 1 in small saucepan, sprinkle gelatin over 1 cup water; let stand 5 minutes to soften gelatin.
• 2 add 1/3 cup sugar and 1-1/4 teaspoons sweet'n low.
• 3 cook over low heat, stirring, until gelatin and sugar dissolve completely.
• 4 pour into large bowl; add remaining water and lemon juice.
• 5 chill until syrupy, about 2-1/2 hours.
• 6 beat egg whites with remaining tablespoon sugar and 1/4 teaspoon sweet'n low until stiff but not dry.
• 7 fold into syrup mixture with lemon peel.
• 8 pour into aluminum loaf pan or rectangular baking pan.
• 9 cover with foil and freeze 2 hours or until frozen 1 inch around edges.
• 10 spoon into large bowl and beat until smooth.
• 11 return to aluminum pan, cover and freeze 3 hours.
• 12 transfer to bowl and beat again.
• 13 return to pan, cover and freeze until firm, several hours or overnight.
• 14 to serve, let sorbet stand at room temperature about 15 minutes for easier scooping.