Lemon Sorbet

Squeeze the lemons and collect the juice in a measuring jug, straining it through a sieve, and add the necessary water to reach a liquid quantity of three-quarters

Pour this lemonade into a saucepan and add the grated rind of one lemon (you can use one of the already squeezed lemons or another) and the sugar

Shell the egg, separating the yolk from the white; whip the white until stiff peaks form and add it to the other ingredients

Transfer the saucepan to the heat and bring the liquid to just below boiling, stirring continuously and keeping the flame low; as soon as bubbles form on the surface, remove it from the heat, pour it into a bowl filtering through a sieve and let it cool completely

Then transfer it to the ice cream maker's container and place it immediately in the freezer to freeze according to your appliance's instructions

After the necessary time, you can serve the sorbet plain in individual cups after shaping it into balls with the appropriate utensil or use it in other preparations for which it is required; one of the most typical is the 'lemon cut with seltz'

To prepare it, fill the cups about halfway with the lemon sorbet and then splash seltz until full

If you do not have electric appliances