Crenshaw Soup
Molly O'Neill
5 ratings with an average rating of 2 out of 5 stars
5
20 minutes, plus refrigeration
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Use a vegetable peeler to remove the zest (yellow part only) from 4 of the lemons. Cut the zest into fine julienne. Remove the peel and pith from all of the lemons and cut the sections out from between the membranes.
Place the julienned lemon peel, lemon sections, water, sugar and pepper flakes in a large nonreactive saucepan and mix well. Bring to a boil. Lower the heat slightly and simmer for 20 minutes. Place a small saucer in the freezer.
Add the mint sprigs to the mixture and simmer for 10 minutes longer. Check the jelly by placing a spoonful on the saucer and returning it to the freezer for about 5 minutes. If the mixture jells when you push your finger through it, it is ready. If not, simmer a little longer and test again.
Remove the pan from the heat and let cool. Remove the mint sprigs and stir in the chopped mint. Place in a clean container and store in the refrigerator.
What if I use peppermint instead of spearmint?
Followed the recipe although added a bit more fresh mint. Served with leg of lamb and it got raves all around! Would make this again for sure.
Just made this: it’s very spicy, but beautiful ( I wish I could post a photo). I agree about the lemon: next time less chili, too, for me.
I think that there is too much lemon zest. Perhaps one lemon of lemon zest less. But the taste is good.
True, I used a little less lemon. The result is delicious.
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