#sourlemon

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This Bourbon Whiskey Sour with Egg White has a velvety texture and a frothy foam top that make the classic cocktail experience even better. The rich bourbon flavor is balanced by the sour lemon and the sweetness from the simple syrup.

Ingredients: 2 oz Bourbon whiskey. 1 oz fresh lemon juice. 3/4 oz simple syrup. 1 egg white. Ice cubes.

Instructions: Combine bourbon, lemon juice, simple syrup, and egg white in a shaker without ice. Dry shake vigorously for about 10-15 seconds to emulsify the egg white. Add ice to the shaker and shake again until well chilled, about 10-15 seconds. Strain the mixture into a chilled glass filled with ice cubes. Garnish with a lemon twist or cherry if desired.

Prep Time: 5 minutes

Cook Time: 0 minutes

With this Sparkling Salmon Feast and Queenston Mile Brut Blanc de Noirs 2015, you can enjoy a wonderful meal. The savory basil and sour lemon make the salmon taste even better, and the elegant fizz of the Blanc de Noirs goes perfectly with it. The result is a harmonious and satisfying meal.

Ingredients: 4 salmon fillets. 1 lemon, sliced. 2 tablespoons olive oil. Salt and pepper to taste. 1 cup cherry tomatoes, halved. 1/4 cup fresh basil leaves, chopped. 1 tablespoon balsamic vinegar. Queenston Mile Brut Blanc de Noirs 2015.

Instructions: Preheat oven to 400F 200C. Place salmon fillets on a baking sheet lined with parchment paper. Drizzle olive oil over salmon fillets and season with salt and pepper. Place lemon slices on top of each fillet. Bake salmon in the preheated oven for 12-15 minutes or until cooked through. While salmon is baking, mix cherry tomatoes, chopped basil, and balsamic vinegar in a bowl. Serve baked salmon topped with tomato and basil mixture. Pair with Queenston Mile Brut Blanc de Noirs 2015 and enjoy!

Prep Time: 10 minutes

Cook Time: 15 minutes

A delicious mix of a sour lemon filling inside a buttery tart shell and a caramelized brulee layer on top to add extra flavor and texture.

Ingredients: 1 9-inch pre-baked tart shell. 4 large eggs. 3/4 cup granulated sugar. 1/2 cup freshly squeezed lemon juice. 1 tablespoon lemon zest. 1 cup heavy cream. 1 teaspoon vanilla extract. 1/4 cup powdered sugar for brulee topping.

Instructions: Preheat your oven to 350F 175C. In a mixing bowl, whisk together eggs and granulated sugar until well combined. Add lemon juice, lemon zest, heavy cream, and vanilla extract, and whisk until smooth. Pour the mixture into the pre-baked tart shell. Bake for 25-30 minutes or until the filling is set but still slightly jiggly in the center. Remove from the oven and let it cool to room temperature. Once cooled, refrigerate the tart for at least 2 hours to chill. Before serving, sprinkle powdered sugar evenly over the surface of the tart. Using a kitchen torch, carefully brulee the sugar until it caramelizes and forms a crispy topping. Slice and serve chilled. Enjoy!

Prep Time: 20 minutes

Cook Time: 30 minutes

This sour lemon ice cream is a delicious treat that's great for cooling off on a hot day or as a dessert after a meal. It's a favorite among citrus lovers because it tastes great and has a creamy texture.

Ingredients: 2 cups heavy cream. 1 cup whole milk. 1 cup granulated sugar. 1/2 cup freshly squeezed lemon juice. Zest of 2 lemons. Pinch of salt.

Instructions: In a mixing bowl, whisk together heavy cream, whole milk, and granulated sugar until sugar dissolves. Add freshly squeezed lemon juice, lemon zest, and a pinch of salt. Mix well. Pour the mixture into an ice cream maker and churn according to the manufacturer's instructions until it reaches a creamy consistency. Transfer the churned ice cream into a container, cover with a lid, and freeze for at least 4 hours or until firm. Serve scoops of tart lemon ice cream and enjoy!