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<p>Salted Lemon Honey Sherbet (for one serving)</p>
<p>Lemon juice: 60ml<br />
Egg whites: 2<br />
Salt: a pinch<br />
Honey: 60g<br />
(For households with infants or young children, please substitute sugar instead)</p>
<p>Mint leaves (optional)</p>
<p>In a bowl, whisk the egg whites and salt until stiff peaks form.</p>
<p>Add lemon juice and honey to the mixture from step 1, and gently but thoroughly combine to ensure the meringue doesn&#8217;t collapse.</p>
<p>Pour the mixture into a shallow dish and add your favorite crushed candies.<br />
(Salted lemon candies or fizzy candy balls are recommended!)</p>
<p>After chilling in the freezer for about 1 hour, stir well with a spoon, then return to the freezer for at least 2 hours.</p>
<p>Transfer to serving dishes from the dish, garnish with mint leaves according to your preference, and it&#8217;s ready to enjoy.</p>
<p>Note: As honey is used in this recipe, please do not feed it to infants or young children under any circumstances.<br />
For households with infants or young children, please be sure to substitute sugar.</p>
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