Sweet lemons are very sweet and, in contrast to regular lemons, they are not acidic.
The best way to eat a sweet lemon is to peel it and eat it by itself. However, these can also be using to season seafood dishes or to make lemonade without using added sugar.
Ingredients (yields 14)
3.5 ounces graham cookies
¼ teaspoon ground cinnamon
1 tablespoon unsalted butter, melted
1 can (378 grams) evaporated milk
1 can (397 grams) condensed milk
½ cup water
½ cup freshly squeezed sweet lemon (limon dulce) juice
Arrange 14 plastic cups on a small baking sheet.
Add the graham cookies to a blender or a food processor and blend until fine crumbs. Transfer to a small bowl and whisk the cinnamon. Add the melted butter and whisk with a fork. Reserve.
Blend the evaporated milk, condensed milk, water, and lime juice until well combined.
Placed about a tablespoon of the crumb mixture into the bottom of each cup and press well. If desired, you can fill the cups with the milk mixture first and then add the cookie crumbs. Divide the milk and lime mixture evenly among the plastic cups.
Place the baking sheet in the freezer and freeze for 2 hours. When the milk mixture is slightly frozen, insert a craft stick into the center of each cup; it has to stand up straight. If it falls, let freeze for a little longer and then try again.
When ready to serve, gently pull each ice pop out of its cup and enjoy.
With Rita Heikenfeld
Cooking with fresh herbs and produce is the hallmark of Rita’s cooking. Join her as she shares favorite recipes highlighting fresh flavors. You’ll be treated to her storehouse of knowledge on gardening, so come prepared to cook and learn!