Ingredients
1/4 cup (60 ml) freshly squeezed lemon juice, and its zest
1/4 cup freshly squeezed lime juice, and its zest
1/2 cup (100g) sugar
1/2 cup (125ml) heavy (double) cream
Method
Sources
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Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Professional compressor gelato maker — no pre-freezing, continuous
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
As an Amazon Associate, Foodgeist earns from qualifying purchases.
Lever-press citrus juicer — maximum juice, no seeds
Simple wooden reamer — squeeze lemons and limes by hand
Professional compressor gelato maker — no pre-freezing, continuous
Achievable elevated desserts — laminated doughs, cakes, custards
Concentrated lemon — cakes, frostings, glazes, curds
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In a saucepan, stir together a quarter cup (60ml) freshly squeezed lemon juice and its zest, a quarter cup freshly squeezed lime juice and its zest, and a half cup (100g) sugar. Simmer for a few minutes, until the sugar has dissolved. Taste and add more sugar if you'd like. Strain and let cool down in the fridge. Stir in half a cup (125ml) heavy (double) cream and pour the mixture into an ice cube tray. When it's frozen, spoon several cubes out into one big refreshing cup.