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Method:
Dissolve the sugar in the water over a
gentle heat, stirring, then bring to the boil and boil for 2 minutes
without stirring. Stir in the lemon rind and juice. Add the raspberry
leaves and leave to infuse until the mixture is cold. Whisk the egg
white until stiff. Strain the mixture into the egg white and stir
well. Pour into a freezer-proof container and freeze until the mixture
is half-frozen. Whisk with a fork to break up the ice crystals and
freeze again until firm. Remove from the freezer 10 minutes before
serving.
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