Candied Menton Lemon
Lemon sherbet with fresh basil, grapefruit tart
Preparing the candied lemons
- 4 Menton lemons with leaves
- 1 pound 1 1/2 ounces sugar (500 g)
Making the orange wine
Preparing the tart filling
Making the grapefruit tarts
Step 1: Preparing the candied lemons
Wash the lemons. Cut off the ends. Keep the top with the leaves attached for presentation.
Completely empty the lemons. Keep the lemon pulp for the sherbet.
Blanch the lemons in boiling water and let drain.
Combine 2 cups (50 cl) water with 3 1/2 ounces (100 g) sugar. Put the scooped-out lemons in the sugar water. Bring to a boil, remove from heat, and let sit. Repeat the process once a day, for 3 to 4 days, adding 3 1/2 ounces (100 g) sugar every time.
Step 2: Making the orange wine
Cut the orange and lemon into large pieces, add sugar, vanilla bean, wine, and eau-de-vie. Bring to a boil. Remove from heat. Cover and let cool.
Pour into bottles and let mature over 30 days, away from light. Turn the bottles once or twice a day.
This recipe was originally published in "Alain Ducasse’s Desserts and Pastries" (Éditions Alain Ducasse). See all credits
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