Citron Ice
Ingredients
Directions
Make the base
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.
When it becomes very hard, open the freezer and add the beaten egg whites.
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 whites add a light, airy texture to the frozen mixture.
- Citron
- Sliced citron adds its own tart, fragrant flavour and bitter-edged aroma to the base.
- Lemonade
- Strong, rich lemonade is the liquid base that carries the citrus flavour and sweetness.
The step that matters
Adding the beaten egg whites. Egg whites must be added once the mixture is very hard but still in the freezer, so they stay airy instead of sinking or deflating into the base. Adding them too early lets them collapse, while waiting too long leaves the mix too hard to fold in.
“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.
You might also like
White Cake431 recipes
Pound Cake373 recipes
Orange Bundt Cake349 recipes
Spice Cake344 recipesThe free Flavor Lab newsletter: one surprising pairing a week and the molecular reason it works, in 60 seconds. No spam, unsubscribe anytime.
Prefer an account? Create a free account to save pairings and unlock the full chemistry.