I consulted my trusty Good Housekeeping Cookery Book. Result - not only was there an easy peasy recipe, it needed the same number of lemons as I'd used for my second batch of cordial. The outcome is absolutely delicious and as I've reused one of the main ingredients, I've essentially made a luxury item for just a few pence per portion. I'll give you the original recipe and then show you how I adapted it for using my leftovers.
225g (8oz) sugar
Grated rind and juice of 4 lemons
2 egg whites
600 ml (1 pint) water
- Dissolve the sugar in the water over a low heat, then bring to the boil and boil for 2 minutes
- Remove from the heat, add the lemon rinds and leave to infuse for 10 minutes
- When cool add the lemon juice, then strain into a shallow freezer container. Freeze for about 2 hours until mushy
- Whisk the egg whites until stiff. Turn the lemon mixture into a bowl, fold in the egg whites, then replace in the container and freeze until firm
- Transfer to the 'fridge for 45 minutes before serving
Adapting the recipe for lemon leftovers:
- Reserve the elderflowers and lemon slices/peel when straining the cordial mixture ready for bottling. Don't squeeze the liquid out too much as you need some of the cordial syrup mixture to replace the lemon juice needed for the above recipe
- Separate the elderflowers out from the lemon and compost them. You don't need to be too thorough with this, just make sure that the stalks and most of the flowers are removed. If this sounds like a bit of a faff, it isn't and remember - you don't need to do the fiddly grating of the lemon rind bit from the original recipe as compensation!
- As for step 1 in the original recipe
- Add the reserved lemon mixture and leave to infuse until cool. I've infused everything and for longer as I'm not using lemon juice. I want to get maximum flavour from my leftovers
- Strain into a shallow freezer container. Make sure you squeeze as much liquid as possible from the lemon slices and peel before discarding them for composting. Freeze for about 2 hours until mushy
- As for steps 4-5 from the original recipe
Don't worry about having 2 leftover egg yolks - Threadspider suggests using these for making the delicious strawberry ice cream from this strawberry & vanilla ice cream recipe. You've probably got a glut of strawberries anyway, or if not there's some good special offers for English strawberries in the shops at the moment, or you could have a fun trip to a Pick Your Own farm this weekend. Though I suspect if you do the latter, 2 egg yolks won't quite be enough!
Have a great weekend everyone.