Spanish lemon ice

End your meal with a cool burst of freshness - a lovely summer treat
By Rachel Allen
Spanish lemon ice
  • Rating:
  • Serves: 6
  • Prep Time: 10 minutes plus freezing time
  • Effort: easy

Ingredients

  • 1 egg, separated
  • 250 ml milk
  • 140 g caster sugar
  • 1 lemon, finely grated zest and juice

Method

1. Whisk the egg yolk with the milk. Add the sugar and the grated zest and juice of the lemon.

2. In a separate bowl, whisk the egg white until stiff and fold into the lemon mixture.

3. Freeze in a sorbetiere. Alternatively, pour into a shallow container and half freeze. Remove and whisk or break it up in a food processor, then put it back into the freezer. This prevents ice crystals forming.

4. Leave in the freezer overnight to firm before serving.

photo: jeancazals.net

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