Ingredients

• 1 ¾ cups sugar
• 1 ½ cups water
• ½ cup icing sugar
• 1 egg white
• 2 small glasses of limoncello (about ¼ cup)

Method

1. Prepare the syrup:
   Pour the sugar and water into a saucepan. Stir the mixture and bring it to a gentle heat. Continue stirring until the sugar has fully dissolved. Once dissolved, remove the saucepan from the heat and set the syrup aside to cool.
2. Whisk the egg whites:
   In a bain-marie (double boiler), place the egg whites and icing sugar. Using a whisk, beat the mixture until it becomes thick and fluffy.
3. Combine the mixtures:
   Once the syrup has cooled, add the limoncello to the syrup. Carefully combine the syrup mixture with the whipped egg whites. Stir gently to ensure everything is mixed well.
4. Churn the sorbet:
   Pour the combined mixture into a pre-chilled ice cream maker. Let it churn for about 15 minutes or until the mixture reaches a smooth, sorbet-like consistency.
5. Serve:
   Transfer the sorbet to a container and freeze until ready to serve. For the best texture, allow the sorbet to sit at room temperature for 5-10 minutes before scooping.