Scented Geranium Sorbet

Bring water and sugar to a boil, then add leaves. Steep the leaves in the covered saucepan so that the aroma is absorbed into the sugar water.

Sieve the leaves and put them in the ice cream maker form with the juice of one lemon (if you don’t have an ice cream maker, put the amount in a bowl and stir it frequently with a whisk while freezing.

Freeze the juice in the freezer and then whisk the egg whites until firm and fold in. While doing this, gradually add 3 to 4 tablespoons of sugar.

Then freeze the sorbet again for about 1 hour.

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