I’ve mentioned before that my friend Tom has a Meyer lemon tree growing in his backyard in Florida. It’s quite a prolific bearer of fruit – he and Julie usually end up with more lemons than they can consume or give away.
A couple of weeks ago Tom sent a bunch of lemons to me. The cost of shipping by FedEx must have been crazy high, but I was delighted to get them and we've enjoyed their sweet, juicy flavor and the thoughts of sunshine they elicit in our otherwise rainy Vancouver winter.
Despite the gloomy weather, ice cream is always in season here. Making use of Tom’s lemons, I improvised a recipe that makes use of fresh mint and is refreshingly on the tart side. The summer mood was enhanced by serving it with locally grown blueberries, purchased last summer and frozen for just such a time of need.
Ingredients:
1-1/4 cup strained lemon juice
1 cups sugar
4 cups half-and-half
Pinch or two of kosher salt
Lemon zest from 1-2 lemons
Fresh mint, finely chopped
Directions:
Juice and strain lemons. Combine with sugar in food processor and mix well. Meanwhile, zest 1-2 lemons and chop the mint.
Transfer liquid mixture to a bowl and stir in half-and-half, adding the salt, lemon zest and mint. Pour into ice cream maker and let it do its thing.
Serve on toasted blueberry waffle with fresh blueberries.
Posts
No comments:
Post a Comment