Tea & Lemon Ice
Yield
4 cupsPrep
15 minCook
10 minReady
1 hrsLow Fat, Fat-Free, Low in Saturated Fat, Low Cholesterol, Cholesterol-Free, Trans-fat Free, Sodium-Free, Low Sodium
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | pint |
tea
strong and fragrant |
* |
| 2 | each |
lemons
|
|
| 8 | ounces |
sugar
|
|
| ½ | pint |
water
|
*
|
| 1 | each |
egg whites
|
*
|
| 6 | tablespoons |
carbonated water
|
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 237 | ml |
tea
strong and fragrant |
* |
| 2 | each |
lemons
|
|
| 231.2 | ml/g |
sugar
|
|
| 237 | ml |
water
|
*
|
| 1 | each |
egg whites
|
*
|
| 9E+1 | ml |
carbonated water
|
* |
Directions
Strain the tea and leave to cool.
Peel the lemons, avoiding the bitter pith, and squeeze the juice.
Bring the sugar and water to boil with the lemon rind, stirring to dissolve all the sugar.
Leave it to cool.
Beat the egg white lightly with the carbonated water.
Mix all the ingredients thoroughly with a whisk.
Freeze the mixture - an ice-cream-maker is best.
If you use the ice-making compartment of the fridge, take it out when frozen, beat it until it has doubled in volume, and re-freeze it.
Don't serve the ice rock-hard - transfer it to the fridge half an hour before serving.
