Lemon Kropla (Lemon Drop)

The recipe Lemon Kropla (Lemon Drop) can be made in around 25 minutes. For $1.98 per serving, this recipe covers 1% of your daily requirements of vitamins and minerals. One portion of this dish contains about 0g of protein, 0g of fat, and a total of 937 calories. This recipe serves 1. It is brought to you by Foodnetwork. It is a good option if you're following a gluten free, dairy free, lacto ovo vegetarian, and fodmap friendly diet. 385 people were impressed by this recipe. A mixture of turbinado sugar, vodka, lemon, and a handful of other ingredients are all it takes to make this recipe so yummy. Overall, this recipe earns an improvable spoonacular score of 2%. Double Lemon Drop Cocktail with Ole Smoky Lemon Drop Moonshine, Lemon Drop Cupcakes, and Lemon Drop Cookies are very similar to this recipe.

Servings: 1

Preparation duration: 10 minutes

Cooking duration: 15 minutes

 

Ingredients:

1 cup pure cane sugar

Confectioners' sugar, for rimming the glass

Lemon slice, for garnish

3/4 ounce fresh lemon juice

Lemon wedge, for rimming the glass

3/4 ounce sweet sparkling white wine, such as Moscato d'Asti

1 teaspoon turbinado sugar, such as Sugar in the Raw

1 1/2 ounces vodka

Equipment:

sauce pan

Cooking instruction summary:

Watch how to make this recipe. Put some confectioners' sugar on a plate. Rim a cocktail coupe or martini glass by rubbing the lemon wedge lightly around the rim, then dipping the rim into the confectioners' sugar. Put the vodka, Cane Sugar Simple Syrup, lemon juice and turbinado sugar in a cocktail shaker, add large ice cubes and shake vigorously. Add the sparkling white wine and tumble roll (pour back and forth between two containers) once to mix throughout. Double-strain into the prepared glass, add a lemon slice to garnish and serve immediately. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.

 

Step by step:


1. Watch how to make this recipe.

2. Put some confectioners' sugar on a plate. Rim a cocktail coupe or martini glass by rubbing the lemon wedge lightly around the rim, then dipping the rim into the confectioners' sugar.

3. Put the vodka, Cane Sugar Simple Syrup, lemon juice and turbinado sugar in a cocktail shaker, add large ice cubes and shake vigorously.

4. Add the sparkling white wine and tumble roll (pour back and forth between two containers) once to mix throughout. Double-strain into the prepared glass, add a lemon slice to garnish and serve immediately.

5. Combine the sugar and 1 cup water in a small saucepan and bring to a boil. Cook, stirring, until the sugar dissolves.

6. Remove from the heat and let cool completely. Keep covered in the refrigerator up to 1 month.


Nutrition Information:

Quickview
936k Calories
0.18g Protein
0.08g Total Fat
214g Carbs
0% Health Score
Limit These
Calories
936k
47%

Fat
0.08g
0%

  Saturated Fat
0.01g
0%

Carbohydrates
214g
71%

  Sugar
212g
236%

Cholesterol
0.0mg
0%

Sodium
4mg
0%

Alcohol
15g
86%

Get Enough Of These
Protein
0.18g
0%

Vitamin C
12mg
15%

Vitamin B2
0.05mg
3%

Selenium
1µg
2%

Potassium
57mg
2%

Iron
0.27mg
2%

Copper
0.03mg
1%

Folate
5µg
1%

Fiber
0.29g
1%

Magnesium
4mg
1%

Vitamin B6
0.02mg
1%

covered percent of daily need
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Food Trivia

If you want to speed up the ripening of a pineapple, so that you can eat it faster, then you can do it by standing it upside down (on the leafy end).

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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