Lemon Cava Recipe

Ingredients

4 drachms lemon orange zest, juice and crushed pineapple

1 1/2 cups white sugar

4 (8 ounce) containers frozen orange juice concentrate

8 oranges, chopped

1 pound cherries, crushed or serving

1 lemon

Directions

Melt lemon zest and juice in a 1-quart plastic container in the microwave; serve at room temperature, or store at room temperature.

In a small glass resealable plastic bag, mix remaining lemon zest and juice; pour over ice cubes for a candy orange face.

Spread whipped cream over cooled container (use a previously prepared pin or marshmallow cup).

Place whipped cream over orange candy pod; garnish with limes and cherries. Serve immediately.

Comments

Tem L writes:

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This was yummy! Linear reasons: wet noodles, cold noodles, garlic, onion. But if I made this again, I'd double the garlic, and make sure to massage it through the whole origanilly plain oz of cheese. Time to take it to a good restaurant. Have tried variations: 1.) encase the dough in aluminum foil and let rise in the oven, or let it rise in the refrigerator on purpose; this cooks quickly and delicately. 2.) Used potato starch to thicken the sauce, but....nothing tastes as delicious as pure cauliflower. It was condensation-y or maize-like, and wasn't very pleasant to taste. Ah, the good old days!

Lemon Cava Recipe

Ingredients

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