Spanish Lemon Sorbet

Ingredients:
Juice of 2 lemons,
100gms sugar,
1″ cinnamon stick (dalchini),
1 egg white,
A pinch of salt,
Grated rind of 1 lemon,
250ml water.

Method:
Heat water in a pan, put the cinnamon stick in it and bring to boil. Then lower the flame and then add sugar and lemon rind and let it simmer for 15 minutes. Now cool this mixture and remove the cinnamon stick from the water. Now transfer this mixture into a bowl stir in the lemon juice and then place this in the freezer. When the mixture is almost frozen, add a pinch of salt to the egg white and beat until it is stiff and fluffy. Then fold in the egg white mixture and mix and again set it in the refrigerator until it is completely frozen. To serve make small balls using the melon baller and serve in a steamed glass or a small serving dish and garnish with lemon zest and mint leaves.