INGREDIENTS

INSTRUCTIONS

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  From Gemini's MASSIVE
MealMaster collection at www.synapse.com/~gemini

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Nutrition (calculated from recipe ingredients)
----------------------------------------------
Calories: 908
Calories From Fat: 2
Total Fat: <1g
Cholesterol: 0mg
Sodium: 65.4mg
Potassium: 122.2mg
Carbohydrates: 231.1g
Fiber: <1g
Sugar: 228.1g
Protein: 3.8g