600 ml/1 pt water
225 g/8 oz/1 cup granulated sugar
Thinly pared rind and juice of 2 large
Bottled lemon juice
2 egg whites
Put the water and sugar in a saucepan.
Heat gently, stirring, until the sugar has dissolved. Bring to the
boil and simmer gently for 10 minutes until thick but not colored. Add
the lemon rind and leave until cold. Make the freshly squeezed lemon
juice up to 450 ml/2 cups with bottled lemon juice. Stir into the
syrup. Strain into a freezer-proof container and freeze for about 1.5
hours until frozen round the edges. Whisk with a fork to break up the
ice crystals. Whisk the egg whites until stiff and fold in with a
metal spoon. Return to the freezer and freeze until firm.