130 g of lemon juice
250 g water
170 g sugar
30 g Limoncello
30 g egg whites
Pour the egg whites into a bowl and whip them with the whisk. As soon as the album is semi-mounted add 30 grams of sugar in the rain while keeping the whips in action. As soon as the mixture becomes white and well-spun hold it aside.
Sprinkle the lemons to get 130 g of juice, filter the mixture in a narrow mesh colander to make sure there are no pulp residues and pour the juice into a bowl with the water.
Add the remaining 140 grams of sugar and embed the albumin a little at a time. As soon as you have them mixed well, add the Limoncello liquor and mix again. If you do not want to use the Limoncello, you can substitute it with more lemon juice.
Pour the mixture into your ice cream maker and operate it. If you do not have an ice cream maker, pour the mixture into a large bowl and place it in a freezer for at least one hour. Then pull it out, mash it with a fork and repeat the operation every thirty minutes until you have the desired texture.
As soon as the sorbet has reached the classic creamy consistency you can transfer it to the glasses and serve your lemon sorbet with decorative jugs.