Lemon Sorbet

(SERVES 6)

• 15 ml/1 tbsp powdered gelatine
• 175 ml/6 fl oz/ ¾ cup water
• Finely grated rind and juice of 1 lime
• Finely grated rind of 1 lemon
• Juicy of 4 lemons
• 15 ml/1 tbsp artificial sweetener granules
• 1 egg white

Mix the gelatine with 45 ml/3 tbsp of the water and leave to soften for 5 minutes. Stand the bowl over a pan of gently simmering water and stir until dissolved. Alternatively, place briefly in the microwave. Stir in the remaining water, the lime and lemon rind and the juices. Stir in the sweetener. Taste and add a little more sweetener if liked (it should taste sweet but tangy). Turn into a suitable freezing container with a lid, cover and freeze for 2 hours. Remove from the freezer and whisk thoroughly to break up all the ice crystals. Whisk the egg white until stiff and fold into the mixture with a metal spoon. Cover and freeze for a further 1 ½ hours. Whisk thoroughly again, then freeze until firm. Transfer the sorbet to the fridge about 30 minutes before eating to soften slightly.