Not quite a sorbet, not quite ice cream…this lemon ice is somewhere in-between. Since I saw it in the July/August issue of Everyday Food, I wanted to try and make it. This will make the second frozen treat in a row since I last posted and I hope that’s okay, although with the heat we’ve all been having I’m sure no one is complaining.
The original recipe uses sugar and raw egg whites. As usual, I substituted the sugar with honey and instead of using pasteurized egg whites (as it was suggested) I made a syrup with the honey and water as if making meringue, the heat from the syrup effectively cooking the egg whites. When I first made it, I wasn’t sure if it would work since I couldn’t seem to fold the egg whites into the lemon juice; they made two layers. I hoped for the best and thankfully it did work out.
The result? A lovely frozen dessert that has a bright, full lemon flavour and is made light by the inclusion of the beaten egg whites. My family, who all tried it, loved it and needless to say, it didn’t last long.
When Amy (
