Be careful opening metal cans. Those edges are sharp!
Recipe from Jamilya Sharipova
As the weather warms up, Taste Quest HQ can’t get our minds off of refreshing treats. Follow the recipe below for a silky-smooth lemon coconut ice cream (no ice cream maker required), then follow along as we trace the world travels of the Mighty Lemon!
The Mighty Lemon
From cooking to cleaning to aromatherapy, lemon is ever-present in our lives. The success of this citrus is attributed to its high acidity, fragrant zest, and powerfully tangy taste.
Lemons are such powerhouses: their acidity allows them to power little lightbulbs! It is believed that lemon is a hybrid between bitter orange and citron, but the origin is unknown despite first mentions in North-east India, Northern Burma, and China.
Lemon arrived in Southern Italy during Ancient Roman times but was never used until it was picked up in Persia, Iraq, and Egypt around 700 AD. It became an ornamental piece of the early Islamic gardens where different varieties spread throughout the Mediterranean region and ultimately reached the Americas during the Spanish conquest. After centuries of adaptations, we now have basketfuls of lemon varieties to choose from for all of our cooking adventures.
Here are just a few notable varieties:
*****Post pics to @TastequestHQ with how you use lemon in your home and kitchen, and have a chance to be featured!****
Excuse us for now, as we have some ice cream to lick!
This is a super easy recipe and your kids may not even need your help! Make sure the bags are tightly sealed!
Enhance the experience by…
1 can full-fat organic coconut milk
2 tablespoons condensed milk
2 tablespoons confection sugar
Zest of 1 lemon
Juice of 1 lemon
1-2 tablespoons whole milk
1 handful of coconut flakes
If you have an ice cream maker, go ahead and use it! If not, or if you’d like to play the musical shake game, then follow the procedures below:
1 Quart-sized resealable bag
1 Gallon-sized resealable bag:
1/3 cup kosher or rock salt