Italian Sorbet

Method

1. Prepare the base: in a small saucepan, add warm water, granulated sugar, glucose syrup, lemon juice, and zest from an untreated lemon. Stir to dissolve the sugar.
2. Cool the base in the freezer.
3. Prepare the homemade ice cream maker: use two stainless steel bowls. In the larger bowl, add ice and coarse salt (1/3 the weight of the ice) to achieve a sub-zero temperature (around -10°C / 14°F).
4. Beat pasteurized egg white to stiff peaks.
5. Take the cooled base, add to the ice bath, add a pinch of salt and fold in the beaten egg white.
6. (Optional) Add two tablespoons of pure alcohol to help maintain creaminess over time.
7. Beat the mixture with an electric whisk for a few minutes.
8. Continue beating by hand to avoid splatter, until the desired consistency (thick and creamy).
9. (Optional) For a fluffier texture, continue for another 5 minutes.