Best Lemon Drop From Sweetn Low Recipes
THE PERFECT LEMON DROP COCKTAIL
After a lot of trial and error, I finally found the perfect combination...not too sweet, not too sour, not too strong. Fresh lemon juice makes this cocktail amazing and refreshing. Also, perfect to make in a pitcher for parties (just adjust the servings).
Provided by -Blythe-
Categories Beverages
Time 5m
Yield 3 serving(s)
Number Of Ingredients 3
Steps:
- Combine simple syrup, fresh lemon juice and vodka either in a shaker with ice or make in a pitcher.
- Rim the glass with ultrafine baker's sugar and a slice of lemon. Voila!
- **To make simple syrup, combine equal parts sugar to equal parts water in sauce pan. Heat until sugar is dissolved. Cool. You can also make this ahead of time and keep in the fridge.
- **I buy bulk lemons from Costco. Less costly and you definitely get more for your money. I juice the lemons with an electric juicer and have even frozen some juice for later use.
Nutrition Facts : Calories 146.3, Fat 0.2, Sodium 1.4, Carbohydrate 5.6, Fiber 0.2, Sugar 2, Protein 0.3
LITTLE LEMON DROPS
These cookies look so beautiful and delicious in the recent issue of Woman's Day. I had to save the recipe here. The sugared cranberries are optional but are a nice touch. The sugared cranberries do take a lot of time, however. You can make those ahead because they have to be refrigerated 8 hours and then must stand 2 hours after being rolled in sugar. The prep time for the sugared cranberries is not included.
Provided by CookingONTheSide
Categories Dessert
Time 2h20m
Yield 100 lemon drops, 100 serving(s)
Number Of Ingredients 14
Steps:
- Heat oven to 325 degrees F. You'll need mini-muffin pans coated with nonstick cooking spray.
- For lemon drops: Beat all lemon drop ingredients in large bowl with mixer on medium speed several minutes until blended and smooth.
- Transfer the batter into two 1-gallon ziptop bags.
- Seal bags; cut tip off one corner of each bag and pipe batter into prepared muffin cups, filling cups slightly less than 2/3 full.
- Bake 12 minutes, or until a pick inserted in centers comes out clean.
- Remove pans to wire rack and cool 2 minutes; invert muffins onto rack (leave muffins inverted) and cool completely.
- Continue baking batches until all the batter is used up (you'll have about 100 muffins).
- For Lemon Glaze: Place a wire rack over wax paper.
- Beat ingredients in a medium bowl until smooth.
- Dip muffins in glaze to coat rounded tops and sides, letting excess glaze drip back into bowl.
- Place on rack until glaze is set.
- For sugared cranberries: In small saucepan over medium heat, bring 2 cups granulated sugar and 1 1/2 cups cranberry juice cocktail or water just to a simmer, stirring until sugar dissolves.
- Remove from heat; stir in 2 cups cranberries.
- Cover; refrigerate 8 hours or overnight.
- Drain well.
- Toss berries in superfine or regular granulated sugar until coated all over.
- Let stand on wax paper 2 hours or until dry.
- To serve: Place each lemon drop in a decorated mini-muffin liner.
- Top with sugared cranberry, if desired.
- Storage tip: Store in airtight containers with wax paper between layers at cool room temperature or in refrigerator up to 1 week, or freeze unglazed up to 3 months.
Nutrition Facts : Calories 53.6, Fat 1.4, SaturatedFat 0.6, Cholesterol 9.5, Sodium 52.8, Carbohydrate 9.7, Fiber 0.1, Sugar 7.6, Protein 0.6
SWEET & SOUR LEMON DROP
Make and share this Sweet & Sour Lemon Drop recipe from Food.com.
Provided by JuniperNW
Categories Beverages
Time 2m
Yield 6-8 oz, 1 serving(s)
Number Of Ingredients 5
Steps:
- Shake in shaker until nice and cold, serve plain or with the ice.
Nutrition Facts : Calories 96.2, Fat 0.1, Sodium 0.8, Carbohydrate 7.5, Fiber 0.1, Sugar 5.4, Protein 0.2
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