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Lemon and Cranberry Twist |
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Serves: 2 Print this RecipeThis versatile garnish can be made with an orange and blueberry, a lemon and blueberry, an orange and cranberry, a lime and cranberry, or any other combination that interests you. 2 lemons slices, each cut 1/4-inch thick and halved 4 cranberries (or other berries) 2 (6-inch) wooden skewers Thread a cranberry on a skewer, almost to the middle of the skewer. Place half a lemon slice on a plate so it looks like the letter C. Push the skewer through the skin near the cut end, and pass it over the flesh of the lemon to the other cut side, pushing it through the skin. Thread another cranberry on the skewer, and place it close enough to the lemon slice so the lemon slightly curls between the two cranberries. Repeat with the remaining half of the lemon slice, but place it on plate so it looks like a backward C. When the skewer is completed, the lemon halves should form an S shape. From ULTIMATE JUICING: delicious recipes for over 125 of the best fruit and vegetable juice combinations. Copyright © 2000 Donna Pliner Rodnitzky. All Rights Reserved. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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