recipes comes from Dancer and Graphic artist Martin
James. Martin, who originally comes from New Zealand,
is now living with his wife and children in Copenhagen
as he is currently principal Dancer with The Royal
Danish Ballet. You will be able to find out more
about Martin when his Biography page is published.
so gifted it seems unfair that Martin should also
be talented in the kitchen as well but he has
agreed to share some of his recipes with us which
is great news.
ice may also be served in lemon shells. Slice
a small piece off the bottom of each lemon so
that the lemon can stand upright. Cut away a lid
(reserve) and remove all the pulp. Fill the lemon
with the ice and freeze.
1/2 cups sugar
1 cup water
2 1/2 cups fresh lemon juice, from 8 to 15 lemons,
depending on size
Grated zest of 2 lemons
Candied lemon peel or lemon slices packed in
Fresh mint leaves
the sugar syrup by boiling the sugar and water
on a very low flame for 10 minutes. Stir until
the sugar has dissolved. Let cool.
the lemon juice and grated zest to the cooled
syrup. Set aside for 1 hour.
the syrup and process in an ice-cream machine
according to directions. If you do not have
a machine, pour the syrup into a flat dish and
freeze; when frozen, purée in a food
processor fitted with the metal blade till mushy.