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Iced Lemon Crush

Source: The Heritage of Spanish Cooking
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Active Time:  10 Minutes
Total Time:  1 Hour 25 Minutes
  Serves 6
In the sixteenth century it was customary to use snow to chill fruit drinks, wine and water. On the tables of the well-to-do, digestive sorbets and ice creams were served halfway through the meal to cleanse the palate between the various spicy dishes. In the course of the seventeenth and eighteenth centuries, the fashion for cold drinks snowballed. In Don Quixote, Cervantes relates how things could not be all that bad in a peasant's house, because "his wife, while making her way through a pound of wine, had an overflowing jug of delicate snow drinks at her side, as well as perfumes, flowers, song and music."
Zest and juice of 3 lemons
4 cups water
7/8 cup sugar
Iced Lemon Crush Recipe at
Heat the lemon zest in 3/4 cup of water for 5 minutes. Strain, then add the rest of the water, lemon juice and sugar.

Transfer to an ice-cream maker to turn into crushed ice. Alternatively, chill in the freezer (although the texture will not be the same). Stir frequently with a fork to prevent it from setting hard.

Recipe reprinted by permission of Weldon Russell. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Tall & Cold: Refreshment on Ice
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 122
Sodium: 1mg
% Cal. from Fat: 0%
Carbohydrates, Total: 32g
Fiber: 1g
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