- 2 cups heavy whipping cream
- 1 cup sugar
- 1/3 cup lemon juice
- 1 tablespoon grated lemon peel
- Lemon boats, optional
- Fresh mint and shredded lemon peel, optional
- In a bowl, stir cream and sugar until sugar is dissolved. Stir in lemon juice and peel (mixture will thicken slightly). Cover and freeze until firm, about 4 hours. Remove from the freezer 15 minutes before serving. Serve in lemon boats or individual dishes. Garnish with mint and lemon peel if desired. Yield: 6 servings.
Originally published as Refreshing Lemon Cream in Quick Cooking July/August 1998, p56
Sweet White Wine
Enjoy this recipe with a sweet white wine such as Moscato or a sweet Riesling.
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