Frozen lemon and orange
4 servings | 40 minutes | easy
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Ingredients
4
large lemons or oranges
120 g
condensed milk
240 ml
whipping cream
90 ml
lemon or orange juice
Clean the fruit and trim the base so it stands upright. Cut the top off to make a “lid” and slice around the pulp with a knife.
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Clean the fruit and trim the base so it stands upright. Cut the top off to make a “lid” and slice around the pulp with a knife.
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Use a spoon to scoop out all the pulp from the fruit. Then, strain the juice from the pulp and set it aside.

Freeze the lemons with their lids for at least 4 hours until hard.
Place the whipping cream and condensed milk in a bowl and whisk until the mixture is thick and creamy. Add 90 ml of lemon juice and stir.

Keep the mixture in the refrigerator or freezer until the lemons are completely hard, then fill with this mixture.
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Place the whipping cream and condensed milk in a bowl and whisk until the mixture is thick and creamy. Add 90 ml of lemon juice and stir.

Keep the mixture in the refrigerator or freezer until the lemons are completely hard, then fill with this mixture.
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They are ready to serve or, if you prefer, you can freeze them for 2 hours once filled.

Oranges or mandarins can also be used for this recipe.

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SILICONE AND WOOD WHISK

CREAM|8250/321
19.90 CAD
CREAM|8250/321
White silicone whisk with an acacia wood handle. Not dishwasher safe. As it is a wood product, the color and appearance may vary. Maintain wood with vegetable oil.
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