Lemon Drops

Preparation info

    • Difficulty


Appears in

La Cuisine Creole

La Cuisine Creole

By Lafcadio Hearn

Published 1885

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Upon half a pound of finely powdered sugar pour just enough lemon juice to dissolve it, and boil to the consistency of thick syrup. Drop this in plates, and put in a warm place to harden. Or pour four ounces of lemon juice on one pound of loaf sugar, with four ounces of rose water. Boil to a syrup, add grated lemon peel and proceed as in the first recipe. By adding raspberry syrup, instead of lemon juice, you have raspberry drops.