Lemon Sorbet

Squeeze the lemons and collect the juice in a graduated jug, straining it through a sieve, and add enough water to reach a total liquid amount of three-quarters

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

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

Place the saucepan on the stove and bring the liquid to the brink of 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, straining it through a sieve, and let it cool completely

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

After the necessary time, you can serve the sorbet plain in individual cups after scooping it into balls with the appropriate tool, or use it in other preparations where it is required; one of the most typical is the 'lemon cut with seltzer'

To prepare it, fill the cups about halfway with lemon sorbet, then spray seltzer to the brim

If you do not have electric appliances