Phenotypes A, B, C, D, E, F

 Lemon sorbet

568 ml water
224 g crystaline fructose
Grated rind of 2 lemons
140 ml lemon juice
65 g egg whites

Combine water, lemon rind, and crystaline fructose in 1 quart sauce pan and boil for 10 minutes. Let cool and strain our rind. Freeze until nearly firm. Then beat egg whites until stiff. Finally, when egg whites are stiff add in partially frozen lemon and continue freezing in fancy mold that has been sprayed with Pam™ for easy release.