Lemon Sorbet: Fresh, thirst-quenching and perfect for summer!

INGREDIENTS:

For the Italian meringue:
55g water 210g sugar90g egg white

For the sorbet:
250g Italian meringue400g water50g sugar300g lemon juiceZest of 1 large lemon

PREPARATION:1. Start by preparing the Italian meringue (this will be used to pasteurize the egg white). Heat the water with half the sugar in a saucepan.2. Combine the other part of the sugar with the egg white in a container.3. As soon as the syrup reaches 115 degrees, start whipping the egg whites.4. Pour the syrup at 121 degrees onto the egg whites a little at a time and continue whipping.5. Prepare the lemon syrup: pour the water, sugar and lemon zest into a saucepan, bring to the heat and dissolve the sugar.6. Remove from the heat and add the lemon juice.7. Add the lemon mixture (filtered) to the meringue little by little, using the whisk.8. Pour into a container with a large surface to allow it to crystallize more quickly in the freezer.9. Mix with the whisk from time to time to break the ice crystals.10. Once the necessary time has passed, whip with the electric whisk and quickly serve the lemon sorbet.