So light, easy and fresh! A must have dessert after a heavy meal! It can also be served between courses to refresh and enhance the taste buds! What’s also good in this recipe is that you can solve your dilemma of what to do with those lemons, from which you might have only needed the rind for another recipe, without discarding anything!
Serves 6 (please note that I use a 250ml cup)
1 cup sugar
1 cup dry white wine
1 cup water
1 cup lemon juice
2 egg whites
Put sugar, wine and water in a pan and stir over low heat until all the sugar is dissolved. Bring to the boil, reduce the heat again and simmer uncovered for 10 minutes. Cool.
When cooled, stir in the strained lemon juice and mix well. Pour into a shallow tin and freeze, preferably in the highest compartment, until the mixture would be just firm, checking from time to time.
Just before taking the mixture out of the freezer, beat the egg whites until firm. Take the mixture out of freezer and beat until smooth with a fork. Fold in the beaten egg whites and freeze until firm or overnight.
Serve and enjoy!