Lemon Terrine With Lemon Confit And Mint Syrup Food

MINT LEMON SYRUP

Steps:

• In a small saucepan over moderate heat, bring the sugar, 1/4 cup water, lemon juice and zest to a boil and cook until the sugar has dissolved and the mixture has reduced by half. Chill in the fridge at least 1 hour and up to 24 hours. Right before serving, stir in the mint and pour over the mangos and berries. Garnish with whole mint leaves.
• BYOC: You will love this syrup so much you will be pouring it over fruit all year long. For something a little different, try using fresh basil instead of the mint. This also makes a fantastic base for a drink. Try a mojito by adding a bit of rum and club soda. Or try adding fresh ginger for a kick of warm spice.

LEMON CONFIT

Steps:

• Heat the oven to 150°F.
• Scrub the lemons and cut off the ends to expose the flesh. Cut into 1/8-inch-thick slices and remove the seeds.
• Weigh the lemons, then weigh out an equal amount of sugar.
• Sprinkle a layer of sugar in the bottom of a baking dish. Arrange a layer of lemon slices on top, overlapping slightly. Sprinkle with sugar. Arrange another layer of lemons and sprinkle again with sugar. If you want, you can make one more layer of lemons and sugar, but there should be no more than three layers. Barely cover with water.
• Cut a piece of parchment to fit the dish and cover the lemons. Bake until the lemons are slightly transparent, about 2 hours.
• Let cool and store in the refrigerator. The confit will keep for a couple of weeks.

LEMON ICEY

Steps:

• Combine lemon juice and simple syrup in an 8-by-8-inch glass baking dish. Transfer to freezer and freeze, raking with a fork every 30 minutes, until flaky and frozen, about 3 hours.
• Transfer to a blender and puree with 1 cup ice-cold water. Divide among five 5-ounce ramekins or disposable paper cups and freeze until firm, at least 4 hours.
• Remove from freezer 15 to 20 minutes before serving.