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This 5-ingredient lemon whiskey is just the dessert you need this summer. It’s light and creamy and melts in your mouth! Can’t stop after one bite.
If you’re a lemon fan, here are some more great dessert recipes to try: Lemon Cheesecake, Lemon Icebox Cake, and these Perfect Lemon Bars! They’re all packed with bright, zesty flavors. You will love them!
What are canned lemons?
Lemon Whiskey is the perfect summer dessert. It’s a creamy and tangy treat made with cream, sugar, and lemon juice. Its refreshing taste and smooth texture make it ideal for hot weather! Plus, it’s super easy to make. It’s perfect for whipping up whenever you’re craving something tangy and sweet. Whether drunk on its own or paired with berries, lemon whiskey is an easy way to enjoy a sweet summer indulgence.
Lemon posset gets its wonderful texture through a simple and fascinating process. When we lightly warm the cream and sugar together, they become a smooth and silky mixture. Then, when lemon juice is added, its acidity causes the mixture to thicken and curdle. Pop it in the freezer and you’ll be back with a delicious dessert ready to eat. It’s like a creamy dream that you can’t help but spoon into your mouth.
Lemon Canning Ingredients
Simple ingredients, incredible flavors! With just cream, sugar, lemon zest, lemon juice, and a dash of vanilla extract, you can whip up a delightful batch of lemony whiskey that will delight your taste buds. Summer indulgence couldn’t be easier!
- heavy cream: This gives limoncello a rich, velvety texture that is delightfully creamy.
- granulated sugar: This sweet addition balances the tartness of the lemon, dissolves in the cream and enhances the overall flavor profile.
- lemon peel: Grated from the outside of the lemon, it infuses this wine with a burst of vibrant citrus notes for a refreshing and refreshing taste.
- Fresh Lemon Juice: Not only does the lemon juice add a zesty taste, but it also works its magic by helping the posset thicken to perfection.
- Vanilla extract: With just a touch, vanilla adds a light aroma and extra flavor to limoncello.use homebrew or pure vanilla extract if you can!
How to Make Limoncello
You can whip up a batch of lemonade in no time! Simply heat your cream and sugar, bring to a slight simmer, add lemon juice and vanilla, cook until thickened, strain, cool and voila!A refreshing and elegant dessert, enjoyed with a dollop of whipped cream and juicy berries
- Warm Creamy Mixture: Place the cream, sugar, and lemon zest in a saucepan over medium heat until the sugar dissolves and the cream steams.
- Add lemon juice and herbs: Let the mixture simmer for 2 minutes, then add the lemon juice and herbs. Mix and continue to cook for 1-2 minutes until it starts to thicken.
- tension: Remove from heat, then press through a fine-mesh sieve to strain out the peel and pulp.
- chill: Portion into individual ramekins or dessert cups. Then cover and refrigerate for 3 hours, or overnight.
- Serve: Serve with a dollop of whipped cream and fresh berries.
tips and tricks
Master the art of lemon icing and create impressively creamy citrus flavors with these easy tips!
- use fresh lemon juice: Squeeze lemon for optimal flavor fresh juice. Avoid bottled lemon juice, as it may lack the zest you need.
- filter mixture: After cooking, be sure to pass the posset through a fine mesh sieve to remove any skin or pulp, ensuring a smooth and soft texture.
- cool and set: Your lemon candy needs enough time to set. Let it chill in the refrigerator for at least 3 hours or overnight.
- add toppings: Serve your limoncello with toppings such as whipped cream, raspberries, strawberries, or blueberries, or sprinkle with grated lemon zest for added visual appeal and flavor.
- add vanilla: Feel free to add other flavors to the cream, such as lavender or mint, for a unique twist on the classic limoncello.
store leftovers
If you have any leftovers from this creamy lemon treat, cover each ramekin with plastic wrap and store in the refrigerator for up to 4 days.
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Place the cream, sugar, and lemon zest in a saucepan over medium heat until the sugar dissolves and the cream steams.
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Let the mixture simmer for 2 minutes, then add the lemon juice and herbs. Mix and continue to cook for 1-2 minutes until it starts to thicken.
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Remove from heat and strain peel and pulp through a fine mesh sieve.
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Portion into ramekins or dessert cups. Cover and refrigerate for 3 hours, or overnight.
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Serve with a dollop of whipped cream and fresh berries.
supply: 4
calories558kcal (28%)carbohydrate43G (14%)protein3G (6%)fat43G (66%)Saturated fat27G (135%)polyunsaturated fat2Gmonounsaturated fat11Gcholesterol134mg (45%)sodium33mg (1%)Potassium141mg (4%)fiber0.2G (1%)sugar42G (47%)Vitamin A1751unit (35%)Vitamin C11mg (13%)calcium82mg (8%)iron0.2mg (1%)
All nutritional information is based on third-party calculations and is an estimate only. Each recipe and nutritional value will vary depending on the brand you use, your measurements, and the serving sizes for each family.