Albus Dumbledore’s Sherbet Lemon
“We have much to be thankful for. Would you care for a lemondrop?” “A what?” “A lemon drop. They’re a kind of Muggle sweet I’m rather fond of” “No, thank you, ” said Professor McGonagall coldly, as though she didn’t think this was the moment for lemon drops.
Harry Potter and The Philosopher’s Stone
First off, my apologies for the lack of updates on the blog the past few days. I’ve been dealing with a health issue but hopefully in a week or two all that will be done and over with. While I’ve been dwelling with typical life problems, I’ve came up with a few feasts I’m so excited to start. Stay tuned for those! As always, leave a comment below if you have something specific you want to see!
Sherbet lemon, or lemon drops, is a fizzy sweet that was Dumbledore’s absolute favorite treat. We got a chance to see the bowl of candy on his desk in The Half Blood Prince when Harry visit’s his office. Thinking about the scene now makes my heart clench! This is a really simple recipe that you can pull together in a few minutes. Just remember to be cautious with the citric acid because the brand I use is not sold in stores and is much stronger.
Albus Dumbledore's Sherbet Lemon
Albus Dumbledore's Sherbet Lemon" servings="20 pieces" time="30 minutes" difficulty="easy"]
Ingredients
- 1 cup granulated sugar
- 1/4 tsp cream of tartar
- 1/2 cup water
- 1 tsp citric acid + 1/2 tsp for coating or to taste
- 1 drop lemon yellow gel food coloring
- 1/2 tsp lemon extract
- 1/2 cup powdered sugar
Instructions
- First prepare a marble slab or silpat by lightly greasing it with oil. Lightly grease a large offset spatula, and kitchen shears as well. Set aside.
- In a small pot, add the water, sugar, and cream of tartar. Mix to combine and place over medium heat. If there are any bits of sugar on the side of the pot, brush it down with a wet brush. Once the bubbles become thick and viscous, check the temperature. You want to bring this to a hard crack stage of 300F-310F. Once it reaches the temperature, immediately take it off the heat and quickly mix in your yellow gel food coloring, extract, and 1 tsp of citric acid.
- Pour the sugar onto the lightly greased marble or silpat. Gently ease the sugar into a log with your large off set. The moment it starts to hold it's shape, cut the candy with your kitchen shears.
- Quickly return to the first piece and start to shape it into rounds or your preferred shape. If the candy gets too hard, gently heat it in the oven until soft enough to handle.
- Coat the shaped candies in the 1/2 tsp citric acid and powdered sugar mixture. Sift to remove the excess. Serve as is or wrap with candy wrappers.
Harry Potter: Albus Dumbledore’s Sherbet Lemon
