Recipe - Tea And Lemon Ice

One half pt Strong fragrant tea *
2 Lemons
8 ounce Sugar
One half pt Water
1 Egg white
6 tablespoon Carbonated water

*Note: Suggested teas are Lapsang Souchong or Earl Grey.

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.

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 icecreammaker is best. If you use the icemaking
compartment of the fridge, take it out when frozen, beat it until it has
doubled in volume, and refreeze it. Don't serve the ice rockhard
transfer it to the fridge half an hour before serving.

Source: Elisabeth Luard in "Country Living" (British), April 1989. Typed
for you by Karen Mintzias

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini