Preparation / Directions:
1. Soften gelatin in 1/4 cup water in quart pitcher; add tea and 3/4 cup sugar.
2. Stir in 2 cups boiling water, stirring until gelatin is dissolved; set aside to cool.
3. Add lemon juice and rind, then pour into freezer trays or 2-quart aluminum loaf pan; freeze until just firm.
4. Beat egg whites until foamy; gradually beat in remaining sugar, beating until stiff.
5. Break up frozen tea mixture into large chilled bowl; beat until smooth.
6. Quickly but thoroughly fold in beaten egg whites, blending well.
7. Return to freezer pan covered tightly with foil; freeze until firm.
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