When I was 12 my family took a trip around Italy. Aside from the beautiful sights, it was the Italian cuisine that had the most impact on me. While in Florence, we dined at a quaint, family-owned restaurant called the Scoiattolo. My brother and I had a tasty, fun dessert there that inspired this recipe for frozen lemon cups. These adorable treats can be an easy, inexpensive addition to a dinner party, or a sweet ending to a romantic meal that just might seal the deal!
Frozen Lemon Cup
Start by cutting off the top of a lemon, about ¾ from the bottom of the fruit. Make sure to save the cap! Using a hand held juicer, juice the lemon or into a fine strainer to remove any seeds and extra pulp. After diluting the fresh-squeezed lemon juice with 3 parts water to 1 part juice, add granulated sugar to taste (I add about 1 Tbsp. to every cup), depending on how sweet or how tart you like it. Whisk sugar until completely dissolved. Fill lemon with your juice mixture to a ¼-inch from the rim. Place in freezer for 3 hours, or until liquid has reached desired slushiness. Place cap on top and serve with a spoon! If you’re not a fan of lemons, you can make the same dish with blood oranges instead. [Lauren LaPenna]
Photo by Sarah Anne Ward
The opinions expressed on the BUST blog are those of the authors themselves and do not necessarily reflect the position of BUST Magazine or its staff.
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