Lemon Sorbet with Mint

For the lemon sorbet with mint, grate zest from 2 lemons and set aside. Squeeze all lemons. Beat egg whites with 1 pinch of sugar until stiff. Boil water with granulated sugar once well. Add grated lemon peel, let cool. Stir in lemon juice and strain. Then carefully fold in the snow and mix in chopped mint. Freeze in the ice cream maker until creamy.

Arrange lemon sorbet, garnish with lemon slices and mint leaves.

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