Ingredients
Equipment
Method
Step-by-Step Instructions
- Start by squeezing fresh lemons to extract about 1 cup of juice, ensuring no seeds make their way into your blend.
- In a large pitcher, whisk together the freshly squeezed lemon juice, sugar, and water until the sugar fully dissolves.
- Add approximately 4-6 cups of crushed ice to the pitcher or use a blender for a slush-like consistency.
- In a clean mixing bowl, whip 2 egg whites with an electric mixer on medium speed until soft peaks form, about 2-3 minutes.
- Gradually add in 1 cup of granulated sugar while continuing to beat until achieving a glossy and stable meringue.
- Once your frappe is blended, pour the mixture into chilled glasses, filling them about three-quarters full.
- Top each glass with the fluffy meringue, and optionally garnish with lemon slices or fresh mint leaves.
- Enjoy immediately for the best experience while it’s still cold and frosty.
Nutrition
Notes
For optimal enjoyment, serve immediately and store any leftovers in a sealed container for up to 2 days in the fridge.
