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Method :
Place the sugar, water, peeled lemon rind and lemon juice in a saucepan
and stir over a low heat until the sugar has dissolved. Bring to the boil
and boil for 6 minutes to make a syrup. Allow to cool, then strain. Whisk
the egg whites until stiff, then fold in the lemon syrup, pour into a
freezer container and freeze for 1 hour. Turn out into a chilled bowl and
whisk, then freeze and whisk again. Serve decorated with mint leaves. |