2 cups water
1 1/2 teaspoons baking soda
1 1 1/2 teaspoons lemon zest
1 cup battered fresh eggs
1 (10 ounce) package dry white wine
2 tablespoons olive oil
1 teaspoon vanilla extract
1/4 teaspoon salt
1/4 teaspoon ground nutmeg
1/8 teaspoon ground cinnamon
1/8 teaspoon ground ginger
1 tablespoon lemon juice
1/8 teaspoon ground cloves
3 teaspoons white sugar
In a large saucepan, combine water, baking soda and lemon zest. Cook over medium heat, stirring occasionally, until soda has completely dissolved. Remove from heat and stir in eggs. Remove from pan and pour into a large shallow dish. Sprinkle with wine, olive oil, lemon juice, olive oil, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice, lemon juice. Cover dish and refrigerate overnight.
Stir lemon juice, cloves and sugar into beaten egg whites. Heat through, stirring occasionally.
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