Vanilla Sorbet

Instructions

1. 1

   In a medium saucepan, combine the sugar, water, and lemon juice. Heat over medium heat, stirring occasionally, until the sugar has dissolved.

   Tip: Make sure to stir occasionally to prevent scorching.

2. 2

   Bring the mixture to a boil, then reduce the heat to medium-low and simmer for 5 minutes.

   Tip: Use a candy thermometer to check the temperature.

3. 3

   Remove the saucepan from the heat and let it cool slightly.

   Tip: Be careful, as the mixture will still be hot.

4. 4

   In a large bowl, whisk together the egg whites and vanilla extract until stiff peaks form.

   Tip: Be careful not to over-whisk.

5. 5

   Slowly pour the warm sugar mixture into the egg mixture, whisking constantly.

   Tip: This will help prevent the egg whites from scrambling.

6. 6

   Fold in the melted butter and vanilla beans.

   Tip: Make sure to fold gently to avoid incorporating too much air.

7. 7

   Transfer the mixture to a 1L container and cover with plastic wrap, pressing the wrap directly onto the surface of the mixture to prevent a skin from forming.

   Tip: Make sure the mixture is smooth and even.

8. 8

   Chill the mixture in the refrigerator for at least 2 hours, or until set.

   Tip: This will help the sorbet to freeze properly.

9. 9

   Pour the mixture into a 1L ice cream maker and churn according to the manufacturer's instructions.

   Tip: If you don't have an ice cream maker, you can also pour the mixture into a 1L container and freeze for about 2 hours, stirring every 30 minutes until the desired consistency is reached.

10. 10

    Transfer the sorbet to an airtight container and store in the freezer.

    Tip: This will help to maintain the sorbet's texture and prevent it from becoming too icy.