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Lemon Water Ice
Ingredients
1¼ pints water
Pared rind and juice of 3 large and juicy lemons
7 oz lump sugar
½ egg white (whisked)
Scant ½ oz gelatine
Method
Put the water, lemon rind and sugar into a scrupulously clean pan, bring slowly to the boil, simmer for 5 minutes, then strain into a jug. Strain the lemon juice and add to jug, mix well and taste for sweetness. Chill well before freezing.
Pour mixture into the packed freezer, leave for 5 minutes, then churn to a slush. Whip egg white to a firm snow and add ¾-1 tablespoon to ice. Churn it until firm. Remove dasher and pack down.
Watchpoint: The quantity of egg white varies according to consistency desired for individual recipes. Half a white is the smallest quantity it is possible to whisk, but it may not be necessary to use it all.
Note:- if freezing the ice in a refrigerator, dissolve the gelatine in a small quantity of the sugar syrup after straining. Add to the jug with the lemon juice. Chill before pouring into ice trays. Turn refrigerator down to the maximum freezing temperature, freeze to a slush, then beat in the required amount of egg white. Return to the ice com¬partment, freeze until just firm, then beat again, cover with foil and return to the ice corrj; partment. Turn refrigerator back to normal and leave the ice until required.
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