Place the egg whites in a food processor equipped with a whisk, but do not begin any whisking for now.

Cook the simple sugar syrup: Mix sugar, water and lemon juice until all the sugar has dissolved and the liquid has reached a temperature of 230°F (Thread-stage).

While continuing to boil the sugar syrup, turn on the food processor and begin whisking the egg whites at high speed, adding a tablespoon of sugar to them.

When the sugar syrup has reached 251° F (Hard-ball stage), it is hot enough to be added to the whipped egg whites (these should have been well whipped into the resembles foamy cream stage by now). Turn down the whisking speed to at least medium and carefully begin drizzling in the hot sugar syrup into the whipped egg whites.

When all the sugar syrup has been added, turn up the whisking speed to maximum again and leave for about 10-15 minutes until the meringue has cooled down somewhat and is ready.

The ready-to-use meringue should resemble firmly whipped cream.

Using the meringue in sorbets:

Prepare a sorbet base of your choice but reduce the sugar with about as much sugar as will be added through the meringue later (about 1/8 cup). Then (for a typical base of 2 1/2-3 cups) add about 50 grams of Italian meringue (= 1/4 of your total acquired final meringue) and whisk into the sorbet.

Continue churning the sorbet for a while and/or put the sorbet in a freezer-safe container, cover with plastic film and a lid and store in the freezer.

The Italian meringue will generally improve consistency and smoothness through the stability and retained air it provides, also ensuring improved scoopability even after many hours in the freezer.

Any Italian meringue left-overs can be saved for later use (for quite a long time) in the freezer: very good if you do not want to make Italian meringue every time you long to make an Old school-sorbet ;-)