Homemade fit lemon ice creamCourse: Frozen
100 g of lemon
20 g of egg whites
125 ml of water
1 cinnamon stick
1 pinch of sea salt
Strawberries (fresh or frozen) for garnish
Start by grating the lemon peel with a grater and squeezing the juice (taking care to remove the seeds and pulp remains).
Then, bring a pot of water, sweetener, and cinnamon to the fire and bring it to a boil.
After boiling, cook for about 10 minutes. At the end of that time, remove and allow to cool to room temperature.
When it is cold, add the lemon juice and the grated peel. If you want, you can also add a little cinnamon powder. Stir well and, when the mixture is homogeneous, place in a bowl and reserve in the freezer.
When the mixture starts to freeze, mix the egg whites with a pinch of salt. Stir well and return to the freezer until very cold.
As a suggestion, before serving, decorate the ice cream cups with a strawberry.