Elisabeth Ayrton

Lemon Ice

Preparation info

  • Difficulty

    Easy

  • Serves

    8–10

Appears in

The Cookery of England

The Cookery of England

By Elisabeth Ayrton

Published 1975

A Victorian recipe. I do not think the use of both loaf and granulated sugar has any effect. I have made the ice with 1½; lb . (720 g.) of caster sugar, and it was perfect. The ice comes out as white as snow.

Ingredients

  • 5 lemons
  • 1 pint (6 dl.) cold water
  • 1¼ lb. (600 g.) granulated sugar
  • 4 oz. (120 g.) loaf sugar
  • 2 egg whites

Method

Rub the loaf sugar on the lemon rind so that it soaks up the fragrant lemon oils.

Put the strained lemon juice and the granulated and loaf sugar into the cold water, stir till the loaf sugar is dissolved, and set it to freeze. When nearly set, add the beaten egg whites.

©1975 The Estate of Elizabeth Ayrton

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