| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Veg-cook, August | 1 | Servings | |
INGREDIENTS
| 6 | lg | Sprigs of mint |
| 6 | tb | Sugar |
| 1 1/4 | c | Water |
| Juice of one large lemon | ||
| 1 | Egg white | |
| 4 | Sprigs mint to decorate |
INSTRUCTIONS
Wash the mint and shake it dry. Heat the sugar and water together until the sugar is melted. Add the mint and leave it to steep in the sugar syrup off the heat for about twenty minutes to half an hour. Taste it to see if the mint taste has developed enough. If it's not strong enough you can reheat the mixture to the boil again and then let it stand for another ten minutes. When it tastes about right to you, strain the liquid into a rigid container and add the lemon juice. Leave to cool, then freeze until it's semi-frozen (about 45 minutes to an hour). Beat the egg white until it's stiff enough to stand up in peaks (an electric whisk is good for this) and fold it gently into the semi-frozen mixture. Return to the freezer for about an hour. By this time it should have formed a fairly firm mush. Spoon it into glasses and decorate with the mint sprigs. You can vary this recipe by using grapefruit juice instead of lemon and using a bit less water and a bit less mint. From: aknee@magnus.acs.ohio-state.edu (Anne Knee). rfvc Digest V94 Issue #167 Aug. 11 1994. Formatted by Sue Smith, S.Smith34, TXFT40A@Prodigy.com using MMCONV. File ftp://ftp.idiscover.co.uk/pub/food/mealmaster/recipes/vegcook1.zip
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