For a printable version of this recipe, click here.
Ingredients
6 oz. sugar
2 egg whites
3/4 pt. water
6 1/4 fl. oz. can frozen orange juice, thawed
Method
Dissolve sugar in water; bring to boil and boil, uncovered, for 10 minutes.
Pour orange juice onto syrup. Leave to get cold, then pour into 1 pint ice cube tray and freeze to mushy consistency.
Whisk egg whites until thick and foamy, but not dry.
Fold into orange mixture and return to freezer until firm.
Serve spooned into glasses.
Courtesy of member Alison Mackie, House of Lancaster Cookery Book, 1986