N16Life_SUMMER2017

FOOD
CHAMPAGNE
LIMONCELLO COCKTAIL
SERVES 8
• 1 lemon wedge, cut for rims
• 8 lemon rind strips
• 8 tbsp Limoncello
• 4 tsp fresh lemon juice
• 1 bottle Champagne, chilled
A lemony zest
for summer
A new collection of recipes based around perhaps
the most popular citrus – the Lemon Compendium
– is now available from Yasemin Kaner-White.
Sugar the glass rims by rubbing a cut
lemon wedge around the rim of each
glass, then dip in sugar. Next, roll up
the strips of lemon rind and place one
into each of the champagne flutes.
Add 1 tbsp Limoncello and ½ tsp juice
to each glass. Divide champagne
evenly among glasses.
Serve immediately.
The book is the result of months of
research, tasting and travelling
and offers a varied account of all
things lemony. It’s not just food –
health, beauty and household tips, lemon
festivals in Europe, as well as historical
accounts can be found alongside the
lemonlicious recipies.
LEMON SORBET
IN LEMON SHELLS
• 8 large lemons
• 340g sugar
• 360ml water
Cut off the top third of the lemons, not the
stem end, and reserve for the ‘cap.’ Hollow
out each lemon, putting the juice and flesh
(not the pips or pith) into a blender. Slice
a little off the bottom of each lemon shell,
being careful not to cut through to the
inside of the lemon. This will make them
sit straight when placed on a plate.
Freeze the shells at least 1 hour or
overnight. Then fill with sorbet (made as
per instructions below) and freeze again.
To make the sorbet, combine the sugar,
lemon juice and water in a saucepan, over
a medium heat, stir until the sugar has
dissolved. Stir the lemon zest. Remove
from heat, set aside allowing to cool.
Methods
Ice Cream Maker – transfer mixture to
ice cream maker, process according to
manufacturer's instructions.
Freezer Method – pour into container,
cover and place mixture in the freezer.
When it is semi-solid, rack up with a fork
and freeze again.
Fill each frozen lemon shell with the
sorbet, top off with a lemon cap, freeze
again until completely frozen, then serve.
This delicious pudding can be prepared
2–3 days in advance, simply keep covered
in a container stored in.
27