- 3 cup sugar
- 4 cup water
- 3/4 cup fresh squeezed lemon juice
- 2 egg whites, beaten
Simmer sugar and water over low flame until dissolved, cool at room temperature and then add lemon juice. Refrigerate over night and the next day add mixture to your ice cream machine. As the mixture is starting to freeze, add the 2 stiffly beaten egg whites, and when frozen sufficiently, this will make 1 quart of ices for your freezer.