Creponné

Ingredients for 1 servings:

• 750 ml water
• 1 jar sugar
• 2 glasses of lemon juice
• 2 lemons, peel (alternatively 2 packs of lemon zest)
• 2 m.-large egg whites
• 1 tbsp orange blossom water, optional

Instructions

Working time approx. 10 minutes; Rest time approx. 2 hours 30 minutes; Cooking/baking time approx. 10 minutes; Total time approx. 2 hours 50 minutes

Algerian lemon sorbet

1 glass = 150 ml Pour the water into a saucepan and bring to a boil. Now add the sugar and dissolve it. Allow to cool. Add the lemon zest, lemon juice and orange blossom water (optional) and mix everything thoroughly. Beat the egg whites until stiff, add and fold in. Pour the mixture into a container and freeze. Every 30 minutes, stir the mixture with a hand mixer and refreeze. Once the sorbet has reached the right texture, pour into glasses and serve. Tip: You can also use an ice cream maker. Instead of the orange blossom water, you can also use 6 drops of orange flavoring oil. Note: I could also imagine the sorbet mixture without the egg whites as a lemonade, as it has a nice tart lemon flavor. Pour about half of the liquid into a 250 ml glass and fill the rest with sparkling water.