Lemon Ice
Ingredients
Directions
Prepare
Make a quart of rich lemonade.
Make the ice
Whip the egg whites to a stiff froth.
Mix the whipped egg whites well with the lemonade.
Freeze the mixture until solid.
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.
Photo for illustrative purposes only · Contact us to use it
Explore the science
What each ingredient does
- Rich lemonade
- Provides the sweet and sour base that gives the ice its flavour.
- Egg whites
- Whipped to a stiff froth, they add air and a light, airy texture to the ice.
The step that matters
Whipping the egg whites to a stiff froth. Egg whites hold air only when whipped to stiff peaks. Under-whipped whites will deflate when mixed into the lemonade, leaving a denser ice.
“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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