Iced Raspberry Lemon Syllabub With Praline Recipes

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CANDIED LEMON ZEST FOR ICED RASPBERRY LEMON SYLLABUB



Candied Lemon Zest for Iced Raspberry Lemon Syllabub image

Use this recipe as a garnish for our Iced Raspberry Lemon Syllabub with Praline.

Provided by Martha Stewart

Categories     Food & Cooking     Dessert & Treats Recipes

Yield Makes 1 cup

Number Of Ingredients 2

6 lemons, scrubbed
2 cups sugar

Steps:

  • Using a vegetable peeler, cut the zest from the lemons. Use a knife to remove any white pith, and cut zest as thinly as possible lengthwise.
  • Bring 4 cups water to a boil in a medium saucepan. Add zest; blanch for 1 minute, drain, and rinse under cold water.
  • In the same saucepan, combine sugar and 2 cups water; bring to a simmer. Cook until sugar dissolves completely, about 2 minutes. Add lemon zest. Simmer until translucent, about 30 minutes. Remove from heat; let zest cool in syrup. When cool, transfer zest and syrup to an airtight plastic container.

RASPBERRY SYLLABUB



Raspberry Syllabub image

Categories     Milk/Cream     Berry     Fruit     Dessert     No-Cook     Raspberry     Lemon     Sherry     White Wine     Summer     Chill     Bon Appétit

Yield Makes 8 servings

Number Of Ingredients 7

3/4 cup sugar
2/3 cup dry white wine
1/2 cup fresh lemon juice
1/3 cup dry Sherry
2 tablespoons grated lemon peel
2 cups chilled whipping cream
2 1/2-pint baskets raspberries

Steps:

  • Whisk first 5 ingredients in medium bowl until sugar dissolves. Beat cream in large bowl to stiff peaks. Fold whipped cream into wine mixture. Divide mixture among 8 wineglasses. Cover and refrigerate overnight (syllabub mixture will separate). Sprinkle with berries and serve.

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