Lemon Sorbet

Finding a suitable dessert when you are entertaining is very difficult. You don't want to give your guests a pre-bought Weightwatchers dessert but you don't want to make a hugely indulgent pudding that will tempt you too much. I find that a tangy lemon sorbet fulfills both roles. I serve mine in the lemon shell which adds a little something.

Lemon Sorbet

Serves 8 -2 pts per person

Juice of 8 lemons

4 tspn of finely grated lemon peel without pith

240g castor sugar

600 ml water

4 egg whites

Mix all the ingredients except the egg white in a large bowl. Stir until the sugar has dissolved. Pour into a tin ice container and place in the freezer. Stir through several times as it starts to freeze at the edges until the whole thing becomes mushy. At this point whisk the egg white until firm but not stiff and fold it into the lemon mixture until well blended. Leave to freeze properly. When needed allow to soften slightly in the fridge before taking scoops and placing in lemon shells or pretty glass dishes with a slice of lemon on the edge to decorate.

As this contains raw egg it is not suitable for very young children or pregnant woman.

This is especially nice served with a shot of vodka or a liquer such as Cointreau poured over the top. I let my guests decide which they would prefer. Just don't forget to add the points on! You could try it made with granulated sweetner subsituted for all or part of the sugar.