KEY POINTS:
Serves 4
3 large, juicy, organic or unwaxed lemons
1 tbsp gin
3 juniper berries
150g icing sugar
400ml cream
1/4 cup caster sugar
1/2 cup water
Finely grate the zest from two of the lemons and combine with the gin, slightly crushed juniper berries and the icing sugar.
Zest the third lemon and set the zest aside. Juice all three lemons and add to the gin mixture, stir and leave for at least 30 minutes.
Whip the cream until it holds soft peaks then gently fold in the lemon and gin mixture. Pour into a suitable shallow container and freeze until firm, removing once an hour to whisk with a fork.
Put the sugar and water into a small saucepan, then bring to a boil. After five minutes add the lemon zest, swirl around then let slightly caramelise. After three minutes remove the zest with a slotted spoon and let cool. Retain the syrup and gently warm when needed.
Serve the gelato with the caramelised lemon and a little syrup drizzled over.with mint.
- Detours, HoS