Lemon Water Ice with Raspberry Sauce
|Lemon juice||6 Ounce|
|Double cream||8 Ounce|
|Frozen raspberries||1 (1 Package)|
|Framboise liqueur/Kirsch||1 Tablespoon|
|Lemons||2 , rind grated|
In a bowl combine 6 oz. of lemon juice and 6 oz. castor sugar.
Mix thoroughly with a wooden spoon, and mix in the lemon rind.
Gradually pour in 12 oz. milk and 8 oz. double cream.
Stir until the sugar is dissolved.
Pour into a refrigerator tray and freeze until it is solid around the edges.
Put mixture in the bowl of an electric mixer and beat until it is smooth.
Return the mixture to the refrigerator tray, cover the tray with foil and freeze until the mixture is firm.
In a liquidizer puree 1 packet of frozen raspberries that have been partially thawed.
Stir in 1 tablespoon framboise liqueur or 1 tablespoon kirsch.
Serve the Lemon Water Ice in chilled glasses with the raspberry puree as a sauce.x