Serve in aMartini glass
Grated lemon zest
How to make:
Heat water in pan and add sugar. Simmer and stir until sugar dissolves, add lemon juice and grated lemon rind and continue to simmer and stir for a few minutes. Take off the heat and allow to cool. Fine strain into a shallow container and stir in liqueur and orange bitters. Beat egg whites and fold into mix. Place in freezer and store for up to 3-4 days before use.
|3/4 fl oz
|Caster/ Superfine/Baker's special sugar (white)
|Lemon juice (freshly squeezed)
|Pallini Limoncello liqueur
|Orange Bitters by Angostura
|2 1/2 fl oz
|Pasteurised egg white or Aquafaba (chickpea water) or 3 dashes Fee Brothers Fee Foam cocktail foamer
Read about cocktail measures and measuring.
Difford’s Guide to Cocktails Book 17th Edition
Perhaps the world's biggest cocktail book! Certainly, our biggest yet, 624 pages, 6cm (2.3inch) thick and weighing 2.25kg (5lb). Our Seventeenth EditionBuy it here
The Easy Jigger® is a measure designed for use when making cocktails, primarily in the home but also by professional bartenders. It has a unique designBuy it here
Pasteurised egg white is potentially hazardous to those with allergy or intolerance.
Our favourite recipe for this dessert and occasional cocktail ingredient.
To make any other citrus flavour sorbet, simply substitute the juice and peel of another fruit such as grapefruit lime or orange.