SPLENDA
Baked Cranberries Buffet Kumquat Marmalade
Baked Cranberries Kumquat Orange
Banana Sorbet Limoncello
Blueberry Sorbet Mint Apple Jelly
Candied Carrots Sugar Free Mint Sauce
Cantelope Sorbet Splenda Measurements
Cole Slaw Sugar Free Blueberry Pie


LEMON LIQUEUR WITH SPLENDA®

Known in Italy as Limoncello
Yield: 3 cups
If you do not have access to private citrus that is not sprayed with pesdicides, use organic lemons.
2 cups vodka
1/2 cup thin strips Ponderosa, Bearss or Meyer lemon peel
6 individual packets Splenda® sweetener
1 cup bottled drinking water
1/2 cup thin strips lemon peel
1/2 cup thin strips lemon peel

1. Pour the alcohol into a clean glass bottle. Reserve the empty vodka bottle. Insert thin strips of the yellow skin of the lemons, being careful not to include the white, which is bitter. Close the bottle tightly and allow the flavors to incorporate together 2 weeks or longer.
2. Make Splenda® syrup: Combine the Splenda and water in a stainless steel pot, stirring to incorporate. Bring to a boil, stirring constantly. Remove from the heat and cool to room temperature.
3. Add the syrup to the alcohol-lemon mixture. Add 1/2 cup thin strips lemon peel. Leave in a cool place 2 weeks.
4. Strain and discard the lemon peels and pour the flavored liqueur into the reserved vodka bottle. Let the mixture rest another 2 weeks. Replace the lemon peel again. Serve very cold from the refrigerator as an after dinner cordial.

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Food Protection Manager Certification Examination Exp. 9/14/2015