Ingredients:

• 750ml water
• 200g white sugar
• Rind and juice of 1 lemon
• 150ml barley water concentrate
• 2 egg whites

1. Put the water lemon rind and sugar into a sauce pan.  Bring slowly to the boil, stirring until the sugar has dissolved.  Once dissolved, reduce the heat and simmer for 4 – 5 minutes.  Allow to cool, then add the lemon juice and barley water concentrate.
2. Stir and pour into a container, put into the freezer for a couple of hours until partially set.
3. Place the egg whites into a mixing bowl and whisk until they are firm.
4. Whisk the half frozen mixture, fold in the egg whites, spoon into separate sundae dishes and return to the freezer until firm.