Citron Ice
Ingredients
Directions
Prepare the lemonade
Steep some lemon rind in the lemonade for 1 hour, then strain.
Slice the citron thinly and add it to the strained lemonade.
Let it stand overnight, or boil for 1 minute if short on time, then cool.
Freeze
Freeze the mixture until very hard.
When the crank turns hard, add the beaten egg whites and close the freezer carefully.
Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures.
Explore the science
What each ingredient does
- Egg whites
- Beaten in at the end, they lighten the frozen mixture and give it a smoother, airier texture.
- Citron
- Sliced thinly and steeped, it adds its own tart, aromatic flavour and bitterness to the ice.
The step that matters
Adding the egg whites when the crank turns hard. The mixture must be frozen firm but still workable. If it is too soft, the whites sink and deflate; if fully frozen solid, they cannot be folded in evenly, so the texture turns coarse and uneven.
“What each ingredient does” and “The step that matters” were written by Claude from this recipe’s own method and reviewed in samples by CompKitchen.
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