• 3 lemons + zest of 1 lemon
• 1 large cinnamon stick
• 200gr / 7 ¼ oz sugar
• ½ liter water
• 2 egg whites
• A pinch of salt

For the syrup, combine the sugar and water in a saucepan. Add the cinnamon stick. Bring to a simmer. Continue to simmer until the sugar is dissolved and the syrup thickens slightly, about 10 minutes. Remove from heat and chill.

For the sorbet, grate the rind of one lemon and squeeze all three. Once the syrup is chilled, remove the cinnamon stick, and add the lemon juice and the grated rind. Stir well and pour in the ice cream machine until it is frozen but still soft. At this point, add egg whites for a silkier texture. Beat the egg whites until they are frothy. Pour the sorbet to a chilled stainless steel bowl, and thoroughly mix in the egg whites. Return the mixture to the ice cream machine and freeze until firm.