A refreshing dessert for those hot summer days.

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Photo credit: Edmonds Illustrated Cookbook
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Prep Time: 5 hours Servings: 6
  • 500g fruit - e.g. grapes, boysenberries, plums, strawberries

    ½ cup sugar

    1 cup water

    ¼ cup lemon juice

    2 egg whites

  • 1. Purée fruit to be used. Strain and discard the skins and seeds. Set aside.

  • 2. In a saucepan combine sugar and water. Cook over a low heat, stirring constantly until sugar has dissolved. Remove from heat and allow to cool slightly.

  • 3. Combine sugar syrup, fruit purée and lemon juice. Pour into a shallow container. Put in freezer until mixture starts to freeze on top.

  • 4. Transfer mixture to a bowl. Add egg whites and beat until combined. Refreeze until set. Serve in chilled glasses.

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