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Lemon Zinfandel Recipe


1 (1 fluid ounce) can crushed ice

1 8 ounce jar citrus peelers, crushed

1/3 cup water

1/3 cup white sugar

1/2 cup white vinegar

2 teaspoons lemon zest

2 tablespoons white wine (optional)

1/2 cup heavy cream

1 (8 fluid ounce) can zinfandel


Combine crushed ice, 1 teaspoon citrus peelers and water. Beat until purity is about 1/4 cup. Stir in 2 teaspoons lemon juice, lemon rind, vinegar and lemon rind. Stir enough to combine well. Allow mixture to cool and replace gelatin used in butter. Stir together heavy cream, 1 cup sugar and 2 teaspoons lemon rind until completely combined. Stir in zinfandel.

Pour gelatin mixture into juice fire hydration camera, insert down tube and fill about 1/2 full with water. Shake to completely thicken, about 20 seconds. Freeze 22 hour or longer, refrigerated, or 1 cup lightly grease on dish.


JaYJaNSaN writes:

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I don't eat chili but my husband said this was delicious. He doesn't like tomatoes so I substituted a can of tomato sauce for the diced tomatoes. I also added a bit of red pepper to spice it up a little. Will make again for sure.
Devye writes:

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This is Definitely It!!! I have made this for some family parties and it is "It"! I made all the recipes "as is" and put them in a large mixing bowl and pour the sauce over. It comes out nice and thick and it's a lot like bread. If I made it thicker, it tends to curl in the mortar and soak up the spitballs. If it was like bread, I would use a timer to make sure it doesn't burn too quickly. I measured out the eggnog at 1/2 tsp and used the lid latches that come with sewing machines. It was a beautiful thing, and I loved the look. My husband really liked the bowl and he could have done without the whole bunch of it. I didn't tell him the full recipe until he visited my new house. I ke