Make this recipe a recipe that people in that category can eat. categories: ['low_sodium'], recipe: place the lemon rind in a large saucepan with the sugar and water. dissolve the sugar slowly, then bring to the boil and boil for 10 minutes. remove the saucepan from the heat and allow the syrup to cool completely. add the strained lemon juice, mix and pour into a suitable container. cover and place in the freezer until the mixture is thick and slushy. beat the egg white until stiff and fold into the mixture. return the mixture to the freezer and freeze until stiff. remove the sorbet from the freezer 10 minutes before serving.

Target recipe: mix all ingredients together, stirring well. if you cant get berry sugar or superfine sugar, regular sugar can be used if you put it thru a food processor and pulse a few times. cool in fridge for at least two hours. using ice cream machine follow manufactures intructions. (25 minutes) is how long mine takes. scoop out pulp from lemons. trim bottom of lemon cups so they dont rock. when sorbet is ready scoop into lemon cups and garnish with lemon zest. return to freezer until ready to serve or store lemon sorbet in freezer and scoop just before serving.