Vintage Recipe Thursday

Lemon Ice

My mother made this for our family in the summer time. We loved this better than ice cream.

1 cup fresh squeezed Lemon Juice

2 cups water

1 packet unflavored gelatin

1 cup sugar

Finely grated lemon zest from one lemon

2 egg whites, stiffly beaten

Squeeze the lemon juice in a large bowl. 

2 cups of water in a saucepan stir in gelatin until dissolved.

Bring to a boil, add lemon zest and sugar. 

Pour the hot mixture in to the lemon juice mix well.

Fold in the beaten egg whites.

Pour into shallow baking pan and freeze solid.

Remove from the freezer and begin to thaw.

Thaw just to the point where you are able to cut.

Cut into cubes.

With a food processor, drop into the opening while running. Process until smooth and creamy.

serve immediately or refreeze and thaw to serve.

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