Lemon Sorbet
1 cup of ordinary sugar
3 cups of water
Thin strip of lemon peel with the pith removed
1 cup lemon juice
Gelatine
Dissolve the sugar, water and lemon peel in a saucepan over medium heat. When syrupy, remove the peel. Cool the mixture. Dissolve one level teaspoon of gelatine in a quarter of a cup of hot water, and add it to the syrup mixture along with the lemon juice. Mix well and leave in freezer overnight. When well frozen, break up into chunks and beat with electric mixer or blender until light and mushy. Refreeze.
Serve in tall glasses or dessert bowls with mint leaf garnish.