Fresh Lemon Sherbet (2 quarts)

4-6 lrg. lemons (enough for 1/2 cup zest and 1 cup juice)
2 1/2 cups sugar
4 cups water
2 egg whites, beaten into foam with 1/8 tsp. salt
1 cup iced aquavit (2 hr.. in freezer)

Pulverize zest with 1 cup of the sugar in food processor for 2
min., then add 1 1/2 cups of the water and pulverize 2 min. more.
In pan, combine zest with remaining sugar, bring to simmer and
swirl pan until sugar dissolves. Remove from heat. Add juice and
remaining water, and chill. Whisk in egg whites and freeze according
to instructions.

Pour a big spoonful of iced aquavit over each serving. Serve with
candied citrus peel.