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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