Lemon sorbet

Approximately for 4 person you need:
- 250 g sugar
- 250 g water
- 2 fresh egg white
- 250ml lemon juice (about 4-5 lemons)
- 1 pinch salt
- fresh mint (for decoration)

Method
1. Put 250 grams of water and 250 grams of sugar in a small saucepan, combine water and sugar, and simmer over low heat until the sugar has completely dissolved. Take it from the stove and let it cool off.
2. Meanwhile, beat the egg whites with a pinch of salt until stiff. Prepare lemon juice with your slow juicer. Mix the lemon juice with the sugar syrup and pour into a glass container. Fold the beaten egg whites into the cooled liquid using a whisk. The egg whites and lemon-sugar mixture aren't fully combined at this point. Don't worry this happens during freezing.
3. Place the mixture in the freezer and stir every 30 minutes for the next 2 ½ - 3 hours with the whisk and finally with a spoon. This way no ice crystals can form and the sorbet is wonderfully creamy.
Decorate with mint and enjoy!