Inspiring vegetarian recipes
Try our vibrant veggie dishes, from meat-free lasagne to vegetable curry and vegetarian chilli
Amalfi lemon syllabub
- Preparation and cooking time
- Total time
- + freezing
- Easy
- Serves 4
Ingredients
- 4 Amalfi lemons or large lemons
- 3 lemons, juiced
- 200g caster sugar
SYLLABUB
- 250ml double cream
- 50g caster sugar
- 50ml white wine
Method
- STEP 1
Trim the edge of each Amalfi lemon where the stalk comes out, to create a flat surface. Cut about ¼ off each lemon from the other end and use a melon baller or teaspoon to scoop out the flesh, taking care not to break through the pith. Reserve all the flesh.
- STEP 2
To make the granita, push the flesh from the Amalfi lemons through a sieve to collect the juice, then juice the other 3 lemons. This should give you around 275ml of juice. Keeping 2 tbsp juice to one side, put 500ml water, the caster sugar and the 250ml of lemon juice into a pan. Bring to the boil and remove from the heat immediately. Let the mix cool to room temperature, pour into a freezable container and freeze for 4-5 hours.
- STEP 3
Put the double cream, sugar, white wine and remaining 25ml lemon juice into a bowl and whip to soft peaks, then use to fill the four lemon shells. Scrape the granita with a metal spoon, then pile on top to serve.
