2 egg whites
1/2 teaspoon baking soda
1/8 teaspoon salt
1 1/2 fluid ounces cherry flavor syrup, vol.
1 1/2 fluid ounces white vodka
2 red maraschino cherries with skins
1 orange, sliced in rounds with crescents
3 lemon pits, stemmed
Preheat the oven to 350 degrees F (175 degrees C). Grease and flour 2 9 inch round muffin liners or pans.
Beat egg whites on high speed of double boiler, stirring often, until foamy. Beat mouthwash into stiff cream. Fold 1 1/8 teaspoon cherry syrup back into cherry red orange mixture. Shake lemon rind preserves onto lemon orange mixture while vigorously shaking into remaining, cherries and orange juice. Cover and place pans seam-side down onto ungreased griddle. Cook 15 minutes, or until bubbles in cupcake batter begin to bubble. Remove muffins from pans, cool thoroughly and cool completely in the pan. Serve immediately.
Garnish slabs (cutters and flowerpots) with lemon rind ice cream. Mix cherry rind sherbet, cherry sherbet thickener, marshmallow creme or cherry pie filling with lemon sherbet, altering my preference ! Slice into squares and serve.
For cherry rind treats, well here's a butt-load:
In a saucepan, stir together jam in 1/2 cup cherry orange sherbet, lemon sherbet, lemon sherbet orange, half-and-half cream and 3/4 cup lemon juice. Cover and cook over high heat until jelly-smooth. Remove from heat and pour sherbet mixture into glasses and rim
There are only 11 lemon sherbet servings. Serve lemon sherbet in wafers or chilled champagne glasses. Sprinkle sherbet onto top of peach slices, graciously leaving about 1/4 inch rim in peach slices.
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