Categories: frozen dessert

Ingredients

• 2 quarts water
• 3 cups water
• 6 lemons
• 1 Tbsp. gelatin
• 1/4 cup syrup from Canton ginger
• 1 tsp. powdered ginger
• 2 egg-whites, if desired

Directions

1. Boil water and sugar together for 5 minutes. Add lemon juice, gelatin softened in a little cold water, the syrup and the powdered ginger. Freeze to a mush, then stir in the beaten egg whites (these may be omitted). Serve in sherbet glasses.

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