Citron Ice
Ingredients
Directions
Flavour 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 the ice
Freeze the mixture. When the crank turns very hard, open the freezer.
Add the egg whites beaten to a stiff froth, then 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
- Lemonade
- Forms the liquid base that freezes into the ice and carries the flavour.
- Citron
- Adds its own flavour and pieces of fruit throughout the frozen ice.
- Egg whites
- Beaten to a stiff froth, they trap air and lighten the texture of the frozen ice.
The step that matters
Adding the egg whites. Stiff egg white foam holds air that makes the ice light. Opening the freezer or mixing too roughly lets warm air in and deflates the foam, so the texture turns dense.
“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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