Lemon Lime And Bitters Crush Food

LEMON, LIME AND BITTERS

Steps:

• Rim the inside of a glass with 5-6 dashes of Angostura aromatic bitters.
• Swirl until the glass is evenly coated with Angostura aromatic bitters then add ice.
• Fill glass with Lemon squash or solo and a shot of lime cordial and/or fresh lime juice. ( For a low-cal version fill glass with soda or use diet drinks).
• Garnish with a slice of lemon and/or lime.

LEMON & LIME CRUSH

Steps:

• Zest 2 of the lemons and 2 of the limes. Juice all the fruits and keep the empty shells to serve the granita. Tip the juice, zest, lemongrass, lime leaf (if using), and sugar into a bowl. Pour over 500ml boiling water. Stir everything together until the sugar has dissolved, then leave to cool and infuse. Strain the lemon syrup into a tray and freeze as stated. Place the lemon and lime halves in the freezer and fill with granita to serve.

LEMON, LIME & BITTERS CORDIAL

Steps:

• Combine lemon & lime juice, rind & sugar in a saucepan, stir over low heat until sugar dissolves.
• Add a small bunch of mint if using & simmer the syrup for approx 10 minutes.
• Remove from heat & pour through a sieve, allow to cool and add bitters, stir until well combined.
• Pour into sterilised bottles & refrigerate.

LEMON & LIME CRUSH

Steps:

• Zest 2 of the lemons and 2 of the limes.
• Juice all the fruits and keep the empty shells to serve the granita.
• Tip the juice, zest, lemongrass, lime leaf (if using), and sugar into a bowl.
• Pour over 2 cups boiling water.
• Stir everything together until the sugar has dissolved, then leave to cool and infuse.
• Strain the lemon syrup into a tray and freeze, mixing every couple of hours to break up the ice crystals.
• Place the lemon and lime halves in the freezer and fill with the granita to serve.

BITTER CRUSH

Steps:

• Fill an 8- to 10-ounce highball glass with crushed ice. Stir together Aperol, rum, lemon juice, and bitters in a small glass measuring cup. Add sugar to taste, stirring until sugar is dissolved, then pour over ice.

LEMON, LIME AND BITTERS CRUSH

Steps:

• Combine sugar, wine and water in a large heavy-based pan, stir over heat, without boiling, until sugar dissolves.
• Bring to boil, simmer, uncovered, without stirring, for about 20 minutes or until syrup is thickened slightly (syrup must not change colour), cool to room temperature.
• Stir in juices and bitters.
• Pour mixture into 23cm square cake pan, cover with foil and freeze until firm.
• Beat lemon mixture in large bowl with electric mixer until smooth.
• Beat egg whites in a small bowl with an electric mixer until firm peaks form.
• Fold egg whites into lemon mixture in 2 batches.
• Return mixture to cake pan, cover and freeze until firm.