Lemon Ice
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INGREDIENTS 1 egg white 2 quarts crushed ice 1 tablespoon salt 1/2 cup confectioners' sugar 1-1/2 cups boiling water Juice of 6 fresh lemons Add sugar to 1-1/2 cups boiling water. Stir 4 to 5 minutes until you have a smooth syrup. Let syrup cool to room temperature in pan. Add lemon juice (with pulp) to syrup. In a 1-quart bowl, whisk egg white for 5 minutes. Add syrup mixture to egg white. Fill a 2-1/2 to 3-quart bowl one-third full with crushed ice. (For a quicker freeze, add salt to ice.) Place 1-quart bowl into larger bowl. Do not let ice overflow into 1-quart bowl. Push smaller bowl down into ice until well settled. Beat mixture steadily for 15 minutes, allowing bowl to spin rapidly and syrup to spread around sides of bowl. Syrup mixture will slowly freeze to a fluffy light consistency. NOTE - The ice will hold up to an hour in the freezer if covered tightly or wrapped.