|½ pint||Strong fragrant tea *|
|6 tablespoons||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 ice-cream-maker is best. If you use the ice-making compartment of the fridge, take it out when frozen, beat it until it has doubled in volume, and re-freeze it. Don't serve the ice rock-hard - 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
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