1. Combine sugar, wine and water in a large heavy-based pan, stir over heat, without boiling, until sugar dissolves. 2. Bring to boil, simmer, uncovered, without stirring, for about 20 minutes or until syrup is thickened slightly (syrup must not change colour), cool to room temperature. 3. Stir in juices and bitters. 4. Pour mixture into 23cm square cake pan, cover with foil and freeze until firm. 5. Beat lemon mixture in large bowl with electric mixer until smooth. 6. Beat egg whites in a small bowl with an electric mixer until firm peaks form. 7. Fold egg whites into lemon mixture in 2 batches. 8. Return mixture to cake pan, cover and freeze until firm. ---------------------------------------------------------------------------
Nutrition
Ingredients
