Presentation
A unique ice cream where jasmine flowers are added to a base of sugar, lemon, and egg white, giving it their distinct fragrance and flavor.

Ingredients
(For 6 servings)

• Jasmine flowers: 1 ½ cups
• Sugar: 150 g
• Lemon: 1 ½
• Egg white: 1

Preparation

1. Place the jasmine flowers in a bowl with 525 ml of water.
2. Let it macerate overnight.
3. Strain the mixture.
4. Prepare a syrup by heating the sugar with 225 ml of water.
5. Let it cool and add the lemon juice and jasmine water.
6. Pour the mixture into the ice cream maker.
7. When it begins to thicken, add the whipped egg white.
8. Continue the freezing process until the ice cream is fully solidified.

Allergens

• Lemon: intolerance to lemon or possible cross-reaction in case of grass pollen allergy.
• Egg: listed as an allergen in Regulation (EU) 1169/2011.

Notes

• Sugar: avoid for children with ongoing processes (possible presence of tumor cells).
• Possible sugar substitutions with sweeteners, cow’s milk with donkey milk or plant-based drinks, and cream with plant-based cream.

Safety / Intended Use

Recommended for anorexia, mucositis, xerostomia (dry mouth), and dysphagia.
Do not administer in case of diarrhea.
Prepare the product following strict hygiene conditions.