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Lemons

(page 3 of 4)

 

Lemon Mousse

Serves 6 to 8

1 envelope powdered gelatin
½ cup lemon juice
1¾ cups heavy cream
7 tablespoons sugar
fresh raspberries and candied
lemon zest for garnish

In a double boiler, dissolve gelatin in the lemon juice. Whip the cream and sugar together with a beater until medium peaks are formed, then gently fold the lemon juice/gelatin mixture into the whipped cream. Pour into desired mold and refrigerate until set (if serving immediately), or place mold in freezer overnight. To serve, remove from mold, thaw, garnish with fresh raspberries and candied lemon zest, and serve cold.

Recipe courtesy of Shannon Harper H-G’s Reserve, 571 4th Street East, Ketchum.


Lemon Martini

Serves 36

2 ounces roasted lemon juice
1½ ounces good quality vodka
Squeeze of simple syrup

Cover the rim of the glass with Demerara sugar. Add the roasted lemon juice from the recipe above (before adding water and sugar to make the lemonade), vodka, and simple syrup, then shake the ingredients and serve straight up!
Please note: the Roasted Lemon Juice freezes well!

Recipes courtesy of Judith McQueen of Judith McQueen Entertaining.


Roasted Lemonade

Serves 12

Serve alone as lemonade or as part of a Martini bar ensemble.

14 lemons
½ vanilla bean
½ cup, plus 1 tablespoon lemon juice
¾ cup granulated sugar (add more to taste)
4-6 cups water
Demerara sugar

Preheat oven to 375 degrees. Roll the lemons under the palm of your hand to loosen the juice from the skin. Cut the lemons in half and place in a roasting pan. Sprinkle 2/3 cup of sugar over the lemons and add enough water to almost cover the lemons. Add the vanilla bean to the water.

Roast for about 1 hour, until the edges of the lemons start to caramelize. Remove and cool to room temperature. Squeeze the lemons through a strainer into the bowl of a food processor. Scrape the vanilla bean into the water and pour the liquid, again through the strainer, into the same bowl. Roughly seed and cut up 2 lemons and add them to the food processor. Process until smooth. To use as martini mix, stop here and skip to recipe below. To make lemonade, strain into a pitcher, add the lemon juice, then add sugar to taste along with 4+ cups of water to make desired strength of lemonade. Serve chilled over ice.

Recipes courtesy of Judith McQueen of Judith McQueen Entertaining.

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