Ingredients
- Servings: 6
- 1 lb frozen raspberries or 1 lb frozen red currants
- 6 ounces sugar
- 1 lemon, juice only
- 2 egg whites
Recipe
- 1 in food processor or blender place puree fruit and sugar. add lemon juice and a few drops of rose water (optional).
- 2 whisk egg whites until stiff.
- 3 fold puree until egg whites.
- 4 turn into a plastic container and freeze.
No comments:
Post a Comment