Advertisement
Lemon Ice
- For
6
- Difficulty
Easy
By Susan Campbell and Caroline Conran
Published 1971
Ingredients
8 oz - juice of
2 1½
Method
Dissolve the sugar in the lemon juice. Add the milk and gelatine, stirring well. Add the finely grated rind of one lemon and freeze, covered, in the ice compartment of your refrigerator, turned to its coldest setting, for three hours. Stir the mixture twice during the setting time.
Become a Premium Member to access this recipe
Unlimited, ad-free access to hundreds of the world’s best cookbooks
Over 150,000 recipes with thousands more added every month
Recommended by leading chefs and food writers
Powerful search filters to match your tastes
Create collections and add reviews or private notes to any recipe
Swipe to browse each cookbook from cover-to-cover
Manage your subscription via the My Membership page
Already a member?
Part of
Advertisement
Advertisement
No reviews for this recipe