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Lemon Sorbet

1/2 cup (125 ml) lemon juice
1/4 cup (60 ml) orange juice
1/4 cup (60 ml) sugar
1 tsp (5 ml) finely chopped lemon zest
1/4 cup (60 ml) water
1 egg white

[Note: This recipe calls for an uncooked egg white.  If salmonella
contamination is a concern in your area, then it is best to skip this
recipe.]

Combine the lemon juice, orange juice, sugar, lemon zest, and water in
a small bowl and stir to dissolve the sugar.

Ice cream maker method: Cover the citrus mixture and refrigerate for 2
hours, until well chilled.  In a separate bowl, beat the egg white
until stiff and fold into the chilled citrus mixture.  Pour into an
ice cream maker and freeze according to the manufacturer's directions.

Food processor method: Pour the citrus mixture into ice cube trays and
freeze.  Place the frozen mixture in an electric food processor and
add the beaten egg white.  Process until smooth.  Serves 4.