2 cups water
2 cups water
pinch of salt
1 cup lemon juice
grated rind of 1 lemon
2 egg whites

Boil water, sugar and salt together 5 minutes over medium flame. Strain lemon juice into sugar syrup and add grated lemon rind. Cool. Beat egg whites until stiff but not dry and fold them gently into cooled syrup. Pour into freezing tray of refrigerator, cover with waxed paper and freeze until firm, about 3 hours.

Serves 6.

Submitted by: Vincent Shenko