2 cups water
1 cup sugar
2 cups fresh lemon juice
2 teaspoons lemon zest
2 egg whites
In medium saucepan, combine water and sugar. Bring to a boil and boil for 5 minutes or until sugar is completely dissolved. Cool.
Combine simple syrup, fresh lemon juice, and lemon zest. Chill thoroughly, 2-3 hours.
Pour mixture into chilled bowl of ice cream maker (electric works best for this dessert). Following manufacturer’s directions, freeze mixture for 15 minutes, then check; mixture should be slushy.
Beat egg whites into soft peaks. Carefully fold the egg whites into the lemon mixture. Return mixture to the ice cream maker and freeze for another 15 minutes or until it reaches the consistency of a firm slush. Place mixture into a container with a lid and allow to harden in freezer one hour before serving.
If lemon ice is to be held longer in the freezer for more than two hours, remove from freezer and place in refrigerator about a half an hour before serving.
Variation: A refreshing alternative is to add fresh mint leaves from 6-8 mint sprigs (about half cup, lightly packed) to the hot simple syrup just after it is removed from the heat. When cool, pour syrup through a fine mesh strainer to remove leaves. Continue with recipe as written. Another tasty variation is to use Meyer lemon juice and zest, which is especially nice with mint.
YIELD: Makes 1 quart.