Tea and Lemon Ice
Recipe
- Title:
- Tea and Lemon Ice
- Categories:
- Desserts
- Yield:
- 1 servings
Ingredients
- 1/2 pt Strong fragrant tea *
- 1/2 pt Water
- 2
- Lemons
- 1
- Egg white
- 8 oz Sugar
- 6 tb Carbonated water
Directions
- *Note: Suggested teas are Lapsang Souchong or Earl Grey.
Directions
- In a Welsh household the kettle sits permanently on the hob ready to refill the teapot.
- This delicious ice makes a refreshing change in summer.
- Or serve as a dessert with Welsh cakes or with a plate of buttered Bara Brith.
- Makes approximately 2 pints.
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.
Directions
- 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.
Directions
- Source: Elisabeth Luard in "Country Living" (British), April 1989.
- Typed for you by Karen Mintzias
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