|Yellow lemon rind strips||3|
|Lemon juice||1⁄4 Pint|
|Egg white||1 , beaten|
|Golden syrup/Honey||2 Tablespoon|
Heat lemon rind and water until boiling.
Strain, add the sugar to the water and boil for 5 minutes.
Add the syrup or honey and gelatine and stir until dissolved.
Add the lemon juice and pour into freezing trays.
Freeze to a mush.
Beat the egg white until stiff.
Remove the frozen mixture to a bowl and beat smooth Fold in the egg, return to the trays and freeze.
This should be softish when served and will keep several days in the ice compartment of a refrigerator.