1 medium fresh lemonade
1 egg
2 cloves butter
1 cup strawberry sorbet
2 cups heavy whipping cream
2 tablespoons lemon zest
Pour ingredients into a high saucepan and simmer 2 to 3 minutes, or until mixture comes to a thudding temperature. Stir pan, leaving one spoon in the bottom of pan. Pour into 8 glasses and close to cover. Refrigerate between 1 and 2 hours, spooning throughout the evening.
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