Preparation:

Boil the sugar and water to make a syrup. In a bowl, mix green tea powder with syrup, beating well to dissove. Cool.

Cover the bowl and freeze for 3 hours, or until it has frozen to about an inch from the sides of the bowl.

Remove from freezer and beat the mixture to break it up. Return to the freezer until it has frozen to about an inch from the sides of the bowl, remove and beat the mixture again.

Put it back in the freezer until it is the consistency of sherbet, then add the whipped whipping cream and mix well.

Add green food color. Freeze for an hour. Beat the egg whites until stiff, sprinkle in the 2 tablespoons sugar, and beat well.

Combine with frozen tea mixture, and then return the whole thing to the freezer and freeze until serving time.

Servings:
Source: Lezlie Lee; The Joy of Japanese Cooking by Kuwako Takahashi
Submitted by: Recipe Group Member
Date: Dec 30, 1994

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