lemon juice, orange juice (blood orange) and zest. I've had the juice soaking the sugar but I'm scared to add in the cream for fear it will curdle. My mother was no help. Any advice before I take the plunge and potentially waste the precious meyer lemons and blood oranges?
Hi there! Create a Food52 account to save your favorite recipes, features, and Shop finds.
Join the party—there'll be cake.
Already have an account?Log In
Hey, you! Welcome back.
Don't have an account?Sign Up
Enter your email below and we'll send you instructions on how to reset your password
Get the recipes and features that have us talking, plus first dibs on events and limited-batch products.
(Oh, and $10 off your order of $50 or more in the Food52 Shop, too.)