A surprising sorbet

Ingredients

125 g sugar.
1 egg white.
Juice of one lemon.
50 ml pectin fir hydrosol.
1/2 l water.

Preparation

Heat water and sugar in a saucepan.
Boil for a few minutes until syrupy. Remove from heat and add lemon juice.
Allow to cool before adding the Pectin fir hydrosol. Mix and set in the ice-cream maker.
When the consistency begins to change, add the egg white (for a lighter texture) and continue until completely set.
Keep in the freezer before serving.

If you don’t have an ice-cream maker, you can place the mixture in the freezer in a fairly flat tray, if possible made of metal, so that the layer is relatively thin and the sorbet sets more quickly. Stir every hour (with a fork or blender) until the sorbet has set.
This sorbet will astonish your guests as a dessert on its own, or as an accompaniment to a fruit tart or trou normand.
You can vary the pleasure by substituting rosemary, thyme, angelica or basil hydrosols for the pectin fir hydrosol. In a more classic vein, sorbets with blackcurrant, spearmint, peppermint or verbena hydrosols will delight the taste buds of young and old alike.