Add sugar and lemon juice. Mix well with a whisk to dissolve the sugar.
Put the bowl in the freezer.
Meanwhile... make the meringue. Put the ◎ egg white in a different bowl and whip with a hand mixer.
Add the ◎ sugar in two batches and whip the mixture thoroughly each time.
Whip until it forms stiff peaks and won't drop when you turn the bowl upside-down. Chill in the fridge.
Check the apple juice mixture (Step 3) and mix from the bottom if the edges are becoming firm. Repeat this step once more so that the mixture freezes evenly.
Mix the frozen juice mixture well with a whisk. Add the meringue from Step 6 in two batches, and mix quickly to thicken.
Transfer the mixture into a freezer-safe container and smooth out the surface. Cover with cling film before you put it in the freezer so it doesn't absorb the smell from other food.
Take it out when it's completely frozen.
Scrape the sherbet with a spoon and transfer to a serving bowl.
Why not make French toast with the leftover egg yolk? Recipe ID: 2069541
Or perhaps make carbonara with the leftover egg yolk? Recipe ID: 2112663
Story Behind this Recipe
It's so HOT! So, I made this sherbet with apple juice I had in my fridge! It's been a long time since I made sherbet.
Step 7: After you put the mixture in the freezer, it will start getting firm after 1 hour or so. Step 9: It will be better if you chill the sherbet container in the freezer first. Step 10: It takes time to freeze completely, so it's best to make it the day before you want to serve it.