Martinsville Bulletin, Inc.
P. O. Box 3711
204 Broad Street
Martinsville, Virginia 24115
Toll Free: 800-234-6575
Contributed by: Marialista Calta
Yield: 4 to 6 servings
1 cup water
1 cup sugar
1/4 cup Calvados, rum or bourbon
Combine water and sugar in a pan. Pare the yellow peel off the lemon in large strips, avoiding the bitter white pith, and add peel to the pan. Bring to a boil over high heat, stir for a minute or two to dissolve the sugar and remove from heat. Cool to room temperature, then cover and refrigerate until thoroughly chilled. When ready to use, discard the peel.
In a bowl, combine cider, alcohol and sugar syrup. Squeeze the lemon, add juice to the bowl and stir. Freeze in an ice cream maker according to the manufacturer’s directions, or use the method detailed in the note above.
Recipe from my own files.
(This recipe was contributed as part of a "Cook of the Week" feature.)