| CATEGORY |
CUISINE |
TAG |
YIELD |
| Eggs |
|
Dessert |
8 |
Servings |
INGREDIENTS
| 4 |
|
-(up to) |
| 6 |
lg |
Lemons (enough for 1/2 cup zest and 1 cup juice) |
| 2 1/2 |
c |
Sugar |
| 4 |
c |
Water |
| 2 |
|
Egg whites; beaten into foam with: |
| 1/8 |
ts |
Salt |
| 1 |
c |
Iced aquavit (2 hrs. in freezer) |
INSTRUCTIONS
From: "Erik. A Speckman" <especkma@reed.edu>
Date: Thu, 22 Jul 1993 21:14:16 -0700 (PDT)
from _The Way to Cook_ Pulverize zest with 1 cup of the sugar in food
processor for 2 min., then add 1 1/2 cups of the water and pulverize 2 min.
more. In pan, combine zest with remaining sugar, bring to simmer and swirl
pan until sugar dissolves. Remove from heat. Add juice and remaining water,
and chill. Whisk in egg whites and freeze according to instructions. Pour
a big spoonful of iced aquavit over each serving. Makes 2 quarts.
REC.FOOD.RECIPES ARCHIVES
/DESSERTS
From rec.food.cooking archives. Downloaded from Glen's MM Recipe Archive,
http://www.erols.com/hosey.
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