Dandelion Lemon Sorbet

For dandelion lemon sorbet, clean the dandelion flowers very well.

Squeeze the lemons and measure out the juice, it should be about 250 ml. Bring 200 ml of water to a boil with the sugar, stirring, and simmer until slightly thick, about 5 minutes.

Remove from heat, let cool slightly, then stir in lemon juice, that crème fraîche and shredded dandelion flowers. Place in the refrigerator for about 30 minutes. Then drain through a fine hair sieve.

Beat the egg whites until stiff and fold into the flavored lemon mixture. Pour into the running ice cream maker and freeze until creamy, about 30 minutes. Serve the dandelion lemon sorbet garnished with lemon zest.

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